tag:blogger.com,1999:blog-91568688469231649982017-07-29T03:57:32.734-06:00The Provident PrincessProvident (prov i -dent) adj.
1. Exercising foresight in the management of one's resources to provide for future needs or events
2. Frugal; economicalThe Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-9156868846923164998.post-46036894057257488162014-10-10T12:00:00.000-06:002014-10-10T12:00:00.545-06:00How to Can Apple Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PTdwCm-YpII/TrwJMP4PzpI/AAAAAAAAAd8/RaVU0wPg8sw/s1600/How+to+Make+Applesauce+-Provident+Princess+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PTdwCm-YpII/TrwJMP4PzpI/AAAAAAAAAd8/RaVU0wPg8sw/s400/How+to+Make+Applesauce+-Provident+Princess+%25282%2529.JPG" height="265" width="400" /></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-small;">Fresh Picked Apples From My Dad's Tree</span></b></div><br />There is just something about Fall and apples.<br /><br />The nice crunch and sweet burst of flavor. Mmm. I love apples.<br /><br />And they are so versatile. Which is a good thing too because if you have an apple tree, chances are you have more apples than you can get though by just eating them plain.<br /><br />Apples can be used in salads, rice pilafs, desserts like pie and cobblers, pressed for juice or made into my girls' favorite: Applesauce.<br /><br />Making your own applesauce is so easy. It helps to have a few gadgets but I have made them without too.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--eliPPDpWj8/TrwJZisYzLI/AAAAAAAAAeM/NCT7KFZxHuM/s1600/How+to+Make+Applesauce+-Provident+Princess+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--eliPPDpWj8/TrwJZisYzLI/AAAAAAAAAeM/NCT7KFZxHuM/s400/How+to+Make+Applesauce+-Provident+Princess+%25285%2529.JPG" height="265" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.amazon.com/Victorio-VKP1010-Potato-Peeler-Suction/dp/B001DLTD1C/ref=sr_1_1?ie=UTF8&amp;qid=1412788758&amp;sr=8-1&amp;keywords=apple+peeler+corer+slicer" target="_blank">This</a> is an apple corer, slicer and peeler. You can take off the thing that peels it if you want to leave them on for more nutrition. (And a pretty color of applesauce.) You can also use it on potatoes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fj_SbU20-mU/TrwJgR3BxLI/AAAAAAAAAeU/q3f_DOThp6M/s1600/How+to+Make+Applesauce+-Provident+Princess+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fj_SbU20-mU/TrwJgR3BxLI/AAAAAAAAAeU/q3f_DOThp6M/s400/How+to+Make+Applesauce+-Provident+Princess+%25286%2529.JPG" height="265" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Stick the washed apple on. Slide it up to the peeler and start turning the handle.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-D3lo8OmTb_8/TrwJm3r0IXI/AAAAAAAAAec/hj0sFARPvLc/s1600/How+to+Make+Applesauce+-Provident+Princess+%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-D3lo8OmTb_8/TrwJm3r0IXI/AAAAAAAAAec/hj0sFARPvLc/s320/How+to+Make+Applesauce+-Provident+Princess+%25287%2529.JPG" height="265" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Isn't this the coolest thing ever? Look how it peels and slices as it easily turns.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5Np2dGdAHM4/TrwJtsPnndI/AAAAAAAAAek/U8_sq-TuA5U/s1600/How+to+Make+Applesauce+-Provident+Princess+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5Np2dGdAHM4/TrwJtsPnndI/AAAAAAAAAek/U8_sq-TuA5U/s320/How+to+Make+Applesauce+-Provident+Princess+%25288%2529.JPG" height="265" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pretty huh? Notice the core stays on the machine and the part of the apple you want slides off.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_G56UHs3GQQ/TrwJS5V8u3I/AAAAAAAAAeE/0fCkBThtC_U/s1600/How+to+Make+Applesauce+-Provident+Princess+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_G56UHs3GQQ/TrwJS5V8u3I/AAAAAAAAAeE/0fCkBThtC_U/s320/How+to+Make+Applesauce+-Provident+Princess+%25284%2529.JPG" height="265" width="400" /></a></div><br />Put the sliced and peeled apples in a ascorbic acid or vitamin C water bath to keep from turning brown while you work on more apples. (At this point you could put the slices on a dehydrator for a healthy snack)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-t34ZOU1YtR8/TrwJzg6jhaI/AAAAAAAAAes/EDLwGTYZGFw/s1600/How+to+Make+Applesauce+-Provident+Princess+%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-t34ZOU1YtR8/TrwJzg6jhaI/AAAAAAAAAes/EDLwGTYZGFw/s320/How+to+Make+Applesauce+-Provident+Princess+%25289%2529.JPG" height="265" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once you have enough apples to fill a pot fill it with a cup of water simmer until the apples start to turn soft. The apples will start to make their own juice but just make sure it isn't cooking too high and starts to burn.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--zu621WX6T4/TrwJ5PDQsHI/AAAAAAAAAe0/JQXqU_VoFao/s1600/How+to+Make+Applesauce+-Provident+Princess+%252810%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--zu621WX6T4/TrwJ5PDQsHI/AAAAAAAAAe0/JQXqU_VoFao/s320/How+to+Make+Applesauce+-Provident+Princess+%252810%2529.JPG" height="265" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These are soft enough.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RFBrV4HjfZc/TrwKAYfgvBI/AAAAAAAAAe8/pVx-IoIquHY/s1600/How+to+Make+Applesauce+-Provident+Princess+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RFBrV4HjfZc/TrwKAYfgvBI/AAAAAAAAAe8/pVx-IoIquHY/s320/How+to+Make+Applesauce+-Provident+Princess+%252811%2529.JPG" height="265" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Next, carefully blend in batches. It is very hot.</div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-g1EeSvBybd8/TrwKHQDQ-9I/AAAAAAAAAfE/jm8PJTOhcz4/s1600/How+to+Make+Applesauce+-Provident+Princess+%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-g1EeSvBybd8/TrwKHQDQ-9I/AAAAAAAAAfE/jm8PJTOhcz4/s320/How+to+Make+Applesauce+-Provident+Princess+%252812%2529.JPG" height="265" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">At this point you can start putting it back in a new pot and then season with sugar or cinnamon if you'd like but I think that the applesauce is amazing plain and that's how my kids prefer it so I just move on to filling the jars.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-famRmGg8dSc/TrwJBgBSoYI/AAAAAAAAAds/6TNjWgqnb7c/s1600/How+to+Make+Applesauce+-Provident+Princess.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-famRmGg8dSc/TrwJBgBSoYI/AAAAAAAAAds/6TNjWgqnb7c/s320/How+to+Make+Applesauce+-Provident+Princess.JPG" height="400" width="265" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When you put hot food into the jars it is called a hot pack. This is what we do for applesauce so if you decide to make a big batch of applesauce one day and can it the next, make sure you heat it up again before putting in your jars. Fill to 1/2 inch of the top (headspace). Put on heated lids and rings. And process in a water bath canner for the time indicated for your altitude in the chart below.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><table border="" cellpadding="5" style="background-color: white; caption-side: top; font-family: verdana, arial, helvetica, sans-serif;"><tbody><tr><td colspan="6" style="font-size: 12px; vertical-align: top;"><strong><a href="https://www.blogger.com/null" name="TBLE1">Table 1.</a>&nbsp;</strong>Recommended process time for&nbsp;<strong>Applesauce</strong>&nbsp;in a boiling-water canner.</td></tr><tr align="center" valign="middle"><td colspan="2" style="font-size: 12px; vertical-align: top;"></td><td colspan="4" style="font-size: 12px; vertical-align: top;"><strong>Process Time at Altitudes of</strong></td></tr><tr align="center" valign="middle"><td style="font-size: 12px; vertical-align: top;"><strong>Style of Pack</strong></td><td style="font-size: 12px; vertical-align: top;"><strong>Quart Size</strong></td><td style="font-size: 12px; vertical-align: top;"><strong>0 - 1,000 ft</strong></td><td style="font-size: 12px; vertical-align: top;"><strong>1,001 - 3,000 ft</strong></td><td style="font-size: 12px; vertical-align: top;"><strong>3,001 - 6,000 ft</strong></td><td style="font-size: 12px; vertical-align: top;"><strong>Above 6,000 ft</strong></td></tr><tr align="center" valign="middle"><td rowspan="2" style="font-size: 12px; vertical-align: top;" valign="top">Hot</td><td style="font-size: 12px; vertical-align: top;">Pints</td><td style="font-size: 12px; vertical-align: top;"><strong>15 min</strong></td><td style="font-size: 12px; vertical-align: top;">20</td><td style="font-size: 12px; vertical-align: top;">20</td><td style="font-size: 12px; vertical-align: top;">25</td></tr><tr align="center" valign="middle"><td style="font-size: 12px; vertical-align: top;">Quarts</td><td style="font-size: 12px; vertical-align: top;"><strong>20</strong></td><td style="font-size: 12px; vertical-align: top;">25</td><td style="font-size: 12px; vertical-align: top;">30</td><td style="font-size: 12px; vertical-align: top;">35</td></tr></tbody></table><br />Take out of canner and leave undisturbed on a surface free of drafts for at least 24 hours to cool. When cool, wash jars and store without rings in a cool, dark place.<br /><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FbIFKyMCPkg/TrwJGtTQWCI/AAAAAAAAAd0/Lj_53431IBg/s1600/How+to+Make+Applesauce+-Provident+Princess+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FbIFKyMCPkg/TrwJGtTQWCI/AAAAAAAAAd0/Lj_53431IBg/s320/How+to+Make+Applesauce+-Provident+Princess+%25281%2529.JPG" height="265" width="400" /></a></div><br /><br />Freshly canned jars have got to be one of the prettiest sights in the world. It always brings a smile to my face.<br /><br />Enjoy!</div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/emuB3s_4Fl8" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com2http://provident-princess.blogspot.com/2014/10/how-to-can-apple-sauce.htmltag:blogger.com,1999:blog-9156868846923164998.post-13726441904024196492014-10-08T11:16:00.000-06:002014-10-08T11:43:42.557-06:00How to Make Apricot NectarI'm sure you've been wondering what I've been up to in my absence. I'll give you a hint.<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lRDuraVEtgw/VDVtTYUhB2I/AAAAAAAAEWA/-vVZBkDWG9k/s1600/IMG_4539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lRDuraVEtgw/VDVtTYUhB2I/AAAAAAAAEWA/-vVZBkDWG9k/s1600/IMG_4539.JPG" height="400" width="300" /></a></div><div><br /><div><br /></div><div>I was an exchange student in Germany one summer and my host family always served a drink called Apricot Nectar at breakfast on the weekends. It was so delicious. I loved it but I've always thought it was just something they had in Europe.&nbsp;</div></div><div><br /></div><div>&nbsp;The area where I live had a bumper crop of apricots this year and I was trying so hard to find something to make with them but all I could think of was apricot jam, fruit leather and dried apricots. We don't really go through that much jam and unfortunately I'd just bought a ton of dried apricots so didn't feel like making an more.<br /><br />Luckily, one day found me at the house of an acquaintance when they were making Apricot Nectar and I had a flash back of how much I'd loved that stuff.</div><div><br /></div><div>So I went right out and found some neighbors who didn't want their apricots. (I am the Provident Princess of course and nothing is more provident than free!)<br /><br />Canning is always much more fun when you have help so my friend and I recruited our daughters for some of the grunt labor and got to work.</div><div><br /></div><div>We washed, halved, and boiled the apricots in a little water for about 10 minutes. (you do not have to remove the skin.) We then used a juicer to run the apricots through and what came out was a nice, thick, nectar.&nbsp;</div><div><b><br /></b></div><div><b>NOTE:</b> if you don't have a juicer you could use a high powered blender, sieve or foodmill to run the softened apricots through.</div><div><br /></div><div>We sweetened each batch by juicing some pineapple (fresh or canned is fine) and honey.&nbsp;</div><div><br /></div><div>Ladled the nectar into jars and processed in a water bath canner for 20 minutes for pints and quarts.</div><div><br /></div><div>15 min for sea level-1000ft</div><div>20 min for 1001-3000 ft</div><div>20 min for 3001-6000 ft</div><div>25 min for anything above 6000 ft.</div><div><br /></div><div>We ended up making over 50 quarts! My family is loving it but surprisingly the way my girls like it most is warmed up a little. That is the way they first tasted it as we were cooking it all.&nbsp;</div><div><br /></div><div><br /></div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/KuhGto1_tGk" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com1http://provident-princess.blogspot.com/2014/10/how-to-make-apricot-nectar.htmltag:blogger.com,1999:blog-9156868846923164998.post-62350767533242331602013-01-15T13:56:00.001-07:002013-01-20T15:18:05.156-07:00A New YearWow, it has been a long time. I took a hiatus because I really wanted to think about what direction I wanted to take this blog. I am passionate about being self-reliant and I love to share my interests and knowledge with others. But I want to go about it in a healthy way.<br /><br />You can store a bunch of mac and cheese or other heavily processed foods. That would help with the food storage and self reliance goal but it is not healthy.<br /><br />Food storage is a big part of self-reliance. But a bigger is knowing how to grow your own food and more importantly what to do with it once you have it.<br /><br />One summer I grew 4 yellow squash and 3 zucchini plants. Needless to say we had squash coming out our ears and I had no idea what to do with it. We could only eat and give away so much. I learned my lesson that year. Perhaps if I had had my deep freezer then, I could've cubed it up and saved it for stir fry but I didn't and a lot of food and effort went to waste.<br /><br />The same can be said if you store a bunch of wheat in your basement but don't have any idea of what you can do with it. It will just be a waste if you don't know the ways in which you can use it.<br /><br />That will be my focus this year. Growing more of my own food and using all the different kinds of grains I have in my food storage. I will go more and more in depth on this subject but for now, know that I have thought long and hard about how to feed my family. I want especially my growing kids to have the best chance at health that they can and I believe most of that comes from what you eat. And I believe that is eating a plant-based diet. I mean real, whole foods. Not a bunch of made from soy wannabes.<br /><br />Don't worry. I really enjoy food and good tasting food so I'm not advocating a diet of just flavorless iceberg lettuce. There are so many yummy tasting foods out there just waiting to be discovered and enjoyed. And like I had to assure my husband. I am not swearing off meat. Plant-based to me means mostly plants, not all. But I will be using less meat. Instead it being the main part of every meal, it will now be used as a flavoring agent. Think beef stew with vegetables instead of a 12 oz steak with a few puny potatoes or green beans on the side.<br /><br />You won't be stuck just making bread with your wheat either. Although I don't know if anything tastes as delicious as fresh baked bread straight out of the oven, there is a lot more you can do with wheat and all the grains have different things to offer.<br /><br />I'm excited to start this new year and hope you all are excited to join me.<br /><br />The Provident Princess<br /><br />In the mean time, if you'd like to read up on The China Study, or watch Forks over Knives (available for streaming on Netflix) you will know the direction I am heading.<img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/D3gKjxrHboU" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2013/01/a-new-year.htmltag:blogger.com,1999:blog-9156868846923164998.post-81191822228034170262012-01-04T12:00:00.000-07:002012-01-04T13:45:42.592-07:00Food Storage: Where to Start?I think there are a lot of people who are interested in having food storage but just feel too overwhelmed to even know where to start.&nbsp;I know I was when I first started thinking about it.<br /><br />1 year worth of food...it just seems so daunting.<br /><div></div><br />I know it can be so overwhelming to think about getting a year's worth of food storage. The task seems almost&nbsp;insurmountable. But I have a few ideas to make it easier to get started.<br /><br />There are so many different angles you could take. You could just buy extra of what you are already eating every time you go shopping. But I think the problem with that is that there are so many things that we buy that are perishable that I wouldn't want to 1. buy more of that or 2. buy the dehydrated or freeze dried equivalent because those foods are a lot more expensive and lets face it, not essential.<br /><br />I think the best place to start is to think about&nbsp;how much food you would need to survive.<br /><br />When I say survive, I mean it. No frills or extras.<br /><br />To stay alive you could live off of Wheat, Milk, Honey and Salt.<br /><br />Obviously you would need water too but we already established that it isn't really reasonable for a family to store more than about 2 weeks worth in a previous post.<br /><br />The nice thing about these 4 items is that they can essentially be stored forever.<br /><br />Honey, sugar and salt can all be stored indefinitely and if your wheat is packaged correctly, it can be stored for 30+ years. Same with powdered milk.<br /><br />These items are also used as a base for almost everything in most of our diets and contain nutrients vital to survival. I will cover each of these items in separate upcoming posts.<br /><br />To get an idea of how much of these items you will need to store, check out this food storage calculator.<br /><br /><b>Note</b>: I think that having enough of these items stored would give a beginner peace of mind knowing that their family could survive if they had to.&nbsp;Remember though, this is just a place to start, a jumping off point.<br /><br />Variety is the spice of life. Especially for food storage. <br /><br />The next thing on the list would be beans/legumes. But&nbsp;I will show you how to enhance your food storage after the basics are taken care of.<br /><br /><br /><br /><br /><br /><br /><div><br /></div><div><br /></div><div><br /></div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/ImA4_O_EaWw" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/11/food-storage-where-to-start.htmltag:blogger.com,1999:blog-9156868846923164998.post-47554037768563685172011-12-13T12:20:00.002-07:002012-01-04T13:44:41.962-07:00Family Storehouse Coupon Code<span style="color: #454545; font-family: serif; font-size: 12pt;">Are you thinking about giving emergency preparedness or food storage items to your loved ones for Christmas? I went to the Family Storehouse the other day to buy a </span><a href="http://familystorehouse.net/index.php/products/details/food_storage_kit_72_hour/" style="font-family: serif; font-size: 12pt;" target="_blank">72 hour food kit</a><span style="color: #454545; font-family: serif; font-size: 12pt;">.</span><br /><div><br /></div><div>I'd been thinking for a long time about what food to include in our 72 hour kits. Most of the advice out there is to have ready-to-eat food that requires little to no cooking. That usually translates into canned foods which are great but really weigh down the pack and take up space.&nbsp;</div><div><br /></div><div>Then I can across Family Storehouse and noticed that they sell a 72 hr kit with 33 servings including milk that weighs only 3 lbs!</div><div><br /></div><div>I think it is a great option especially if you are evacuating because it frees up so much space and weight. I bought 2.&nbsp;</div><div><br /></div><div>All their meals come in 5 serving pouches that only require water to make. Yes, I know. Water is heavy. I don't plan on including more than drinking water in my 72 hr kits because I figure the only way we will be needing to eat this food is if we are evacuated or sheltering in place.&nbsp;</div><div><br /></div><div>There will be water at the shelter. Or we could use the water we have stored at home if we are sheltering in place and need to eat this food.&nbsp;(And I have extra water stored in my car trunks in case we are stranded somewhere.)</div><div><br /></div><div>What's best about this food is that is can last up to 25 years. Now I don't have to worry about rotating so often. I'm sure I still will though. I can imagine these little pouches would be great on camping trips.</div><div><br /></div><div>Can you tell how excited I am about this?&nbsp;</div><div><br /></div><div>I met the owner of the store while I was there. We talked about emergency preparedness and food storage of course. I told him all about my blog and he offered to give my readers a promo code for 10% off any purchase! Awesome huh?&nbsp;</div><div><br /></div><div>They carry all sorts or long-term food storage kits out of the same food pouches ranging from 5-8 servings. I can imagine what a treat it would be to have no cook meals like Chicken ala King and Beef Stroganoff some nights if we were living exclusively off our food storage.&nbsp;</div><div><br /></div><div>They also have first aid kits, emergency supplies, survival tools and water treatment equipment. I'm asking for their <a href="http://familystorehouse.net/index.php/products/details/water_treatment_system_-_2_liter/" target="_blank">water filter system</a> for Christmas...it's awesome. &nbsp;</div><div><br /></div><div>So if you are interested you can check them out at <a href="http://familystorehouse.net/" target="_blank">FamilyStorehouse.net</a> and don't forget to use your 10% off by typing in <b>p</b><b>rovprincess</b> at checkout.&nbsp;</div><div><br /></div><div>Merry Christmas Shopping!</div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/dnTnnDsXGpo" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/12/family-storehouse-coupon-code.htmltag:blogger.com,1999:blog-9156868846923164998.post-65367453985865127862011-11-29T12:40:00.001-07:002011-11-29T13:02:20.621-07:00More Reasons to Grow and Preserve Your Own FoodMy husband sent me <a href="http://www.cbsnews.com/video/watch/?id=7389748n&amp;tag=pop%3Bvideos" target="_blank">this video clip</a>. It is a 60 Minutes piece about the Flavoring Industry and the methods they use to make our food taste good. I think it is a must see for everyone. <br /><br />We all know chemicals are added to our foods. I mean what do we expect when right on the label it says 'artificial flavorings'?<br /><br />But the thing I found most interesting in this clip is that the 'natural flavorings' in our food aren't necessarily from the source we think it is. For example, a flavorist mentions that they procure a 'natural strawberry' flavor from the gland of a beaver!<br /><br />That just grosses me out.<br /><br />I don't like thinking about all the junk that is added to our processed food to make it palatable. I mean there are many times I have bought something that said natural flavorings because I thought it meant it would be better for my family.<br /><br />Now I realize we are all being manipulated.<br /><br />Not that I blame them.. I mean lets face it. Food that is creamier, saltier and fattier usually tastes better. They want to make what sells. But for me, I want to know what is in my food and have it come from the real thing.<br /><br />So not only did this clip make me feel really good about all the food that I have preserved myself, it made me more determined to grow as much as I can next year.<br /><br />I'd love to hear what you all think after watching this.<br /><br /><a href="http://www.cbsnews.com/video/watch/?id=7389748n&amp;tag=pop%3Bvideos" target="_blank">Tweaking Tastes and Creating Cravings</a><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/ReFQUTCaTz4" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/11/more-reasons-to-grow-and-preserve-your.htmltag:blogger.com,1999:blog-9156868846923164998.post-75415786803735789912011-11-19T10:04:00.001-07:002011-11-19T12:58:06.475-07:00Emergency Preparedness Planning for Infants and Children<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-m-X8EmNtQkE/TsfkdnyQCaI/AAAAAAAAAh8/pLzijwFCEvg/s1600/DSC_0474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-m-X8EmNtQkE/TsfkdnyQCaI/AAAAAAAAAh8/pLzijwFCEvg/s400/DSC_0474.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">Liquid Formula for my Baby's Disaster Supplies Kit</span></div><div class="separator" style="clear: both; text-align: left;">Disasters and emergencies can be stressful to anyone but more so when you have people besides yourself to look after, especially young children.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When planning your disaster supplies kit, it is wise to consider what will make your life easier having children if such an event were to occur.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">&nbsp;My baby is exclusively breastfed. So when I was putting together our kits, I&nbsp;initially&nbsp;was going to just put all of her stuff in mine since I figured I would have her with me. I wasn't worried about food since I figured I would just feed her.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">But then I remembered that under extreme stress it is very possible for your body to stop supplying milk. I can't really think of a more stressful situation then trying to deal with the aftermath of a disaster. Adding to that the possibility I wouldn't be able to feed her is more than I would want to handle.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Or, what if I was separated from my baby or something happened to me? I would want someone to be able to look after her. So I decided to make her her own kit that could be kept with her. I then saw <a href="http://www.amazon.com/Similac-Advance-Shield-Formula-8-Fluid/dp/B000VIFCYU/ref=sr_1_1?ie=UTF8&amp;qid=1321732535&amp;sr=8-1" target="_blank">these</a> boxes of prepared formula for an amazing deal on amazon so I picked up a few.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I love them! I'm super frugal so I wouldn't ever use these everyday. But they are perfect for emergencies. The formula comes in 8 2oz bottles where you just have to take off the lid and pop on the nipple that comes included in the box.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Before I bought the liquid formula, I had cans of powdered formula in her kit. They were a great option too. They were the sample cans the formula companies send you after you have a baby so I didn't have to pay for them. The only downside was that besides the formula, I had to pack water to mix it with and a bottle so it took up a lot more room in her pack.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Some other things that you may want to include in a disaster supplies kit for your infant include:</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Diapers and Wipes (these can be used for washing hands and bottles)</li><li>Baby Food and Snacks, bibs and spoons</li><li>Water</li><li>Clothes</li><li>Favorite Blanket (It's a good idea to buy 2 of something that your child loves just incase something happens to the 1st one)</li><li>Bottles with disposable liners (if you don't have prepared liquid) or dish soap and bottle brush</li><li>Antibacterial Wipes</li><li>Medication</li><li>Bath towel</li><li>Pacifier</li><li>Immunization Records</li><li>Toys</li></ul><div>Hopefully these tips are useful in planning for you infant in case disaster strikes. Do whatever you can, something is better than nothing.</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/OvrRAl9QM58" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/11/emergency-preparedness-planning-for.htmltag:blogger.com,1999:blog-9156868846923164998.post-23296327783049459812011-11-09T15:50:00.000-07:002011-11-11T09:20:45.773-07:00Preserving Herbs: How to Freeze Parsley<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IT15nhJD2d8/Trr2oN1B3gI/AAAAAAAAAcM/ZmOzeFc3tL8/s1600/DSC_0409.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-IT15nhJD2d8/Trr2oN1B3gI/AAAAAAAAAcM/ZmOzeFc3tL8/s400/DSC_0409.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Garden Fresh Parsley</b></td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">Today I'm going to show you how to freeze herbs.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">One of my neighbors gave me a ton of parsley from their garden. I love fresh parsley but it doesn't keep that long. Maybe a week in a glass of water.<br /><br />Being able to freeze herbs is a wonderful way to preserve them before they go bad but still be able to add a fresh herb taste to your meals. You just grab an ice cube and pop it in your food and all the water around it melts leaving the parsley in pieces.</div><div class="" style="clear: both; text-align: left;"><br />Freezing parsley is so easy. This method can be applied to any herb you want to preserve like basil, oregano etc.<br /><br /><u>Directions:</u></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-M4GFLx92BxI/Trr2wYHWGUI/AAAAAAAAAcU/ED57pyNvAfk/s1600/DSC_0413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-M4GFLx92BxI/Trr2wYHWGUI/AAAAAAAAAcU/ED57pyNvAfk/s400/DSC_0413.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;">First, wash your parsley.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LOIQQt0k0uc/Trr21hFQBwI/AAAAAAAAAcc/WqHcEzRhYKo/s1600/DSC_0420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-LOIQQt0k0uc/Trr21hFQBwI/AAAAAAAAAcc/WqHcEzRhYKo/s400/DSC_0420.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;">Dry the herbs. I use a&nbsp;<a href="http://www.amazon.com/OXO-Good-Grips-Salad-Spinner/dp/B00004OCKR/ref=sr_1_1?ie=UTF8&amp;qid=1320963258&amp;sr=8-1" target="_blank">salad spinner</a>. It pulls all the water off the leaves without bruising them.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-a9ee30kTw2A/Trr2-YvUqdI/AAAAAAAAAck/ErpZ_Ua8Cso/s1600/DSC_0439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-a9ee30kTw2A/Trr2-YvUqdI/AAAAAAAAAck/ErpZ_Ua8Cso/s400/DSC_0439.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;">Meanwhile, bring some water to boil.</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--ElHPvm-Klg/Trr3dLoTzNI/AAAAAAAAAdE/wt6f9aTWegY/s1600/Parsley.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/--ElHPvm-Klg/Trr3dLoTzNI/AAAAAAAAAdE/wt6f9aTWegY/s400/Parsley.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;">Next, separate the leaves from the stems.&nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DSHnGBXVp4c/Trr3k7J2RRI/AAAAAAAAAdM/K0zl-o2jEwk/s1600/Parsley+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-DSHnGBXVp4c/Trr3k7J2RRI/AAAAAAAAAdM/K0zl-o2jEwk/s400/Parsley+%25283%2529.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;">Chop the herbs. This is how they are going to be once you add them to your recipes so make sure you chop them in pieces small enough to eat.<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-st7JmJHoxr4/Trr3GAB-7SI/AAAAAAAAAcs/zReLjydMD0Q/s1600/DSC_0450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-st7JmJHoxr4/Trr3GAB-7SI/AAAAAAAAAcs/zReLjydMD0Q/s400/DSC_0450.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Grab an ice cube tray and fill it with the herbs.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-x8vJPYmSt0E/Trr3N9aST7I/AAAAAAAAAc0/aCIwd_0HO-k/s1600/DSC_0453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-x8vJPYmSt0E/Trr3N9aST7I/AAAAAAAAAc0/aCIwd_0HO-k/s400/DSC_0453.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Next, pour the boiling water over the herbs. The boiling water will blanch the herbs helping them to retain their best color and flavor. It also helps keep the parsley from developing a slightly bitter taste which herbs will do if they are just frozen without being blanched.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-W8jKiRUqlTY/TrxRLJ1Cz_I/AAAAAAAAAfM/dZtYXcBOiU0/s1600/DSC_0476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-W8jKiRUqlTY/TrxRLJ1Cz_I/AAAAAAAAAfM/dZtYXcBOiU0/s400/DSC_0476.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Stick trays in the freezer and freeze.&nbsp;Freezing herbs in ice cubes is the best way to prevent them from getting freezer burn.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once hard, transfer them to a freezer-safe plastic bag. Then whenever a recipe calls for fresh parsley just take one of these suckers out, throw it in and&nbsp;voila! Fresh parsley taste without the hassle of trying to always have fresh&nbsp;herbs on hand.</div><br /><b><u>Tips:</u></b><br /><ul><li>1 ice cube of herbs equals about 1 Tablespoon.</li><li>The ratio of fresh herbs to dried herbs is 3:1&nbsp;</li><li>Freezing herbs in ice cubes is the best method but there are other ways:&nbsp;</li></ul><div><u>Dry Freeze</u></div><div><u><br /></u></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-cEm73MziN7Y/TrxVJW-PXVI/AAAAAAAAAfk/IF5KgNdTuOk/s1600/DSC_0438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-cEm73MziN7Y/TrxVJW-PXVI/AAAAAAAAAfk/IF5KgNdTuOk/s400/DSC_0438.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Once your parsley is washed and dried off completely, separate the leaves from the stems and spread them on a cookie sheet. Put that in the freezer.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JzVmtrzZIqM/TrxVCRCRmJI/AAAAAAAAAfc/lICJiLrObk0/s1600/DSC_0460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://1.bp.blogspot.com/-JzVmtrzZIqM/TrxVCRCRmJI/AAAAAAAAAfc/lICJiLrObk0/s400/DSC_0460.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Once they are frozen, transfer to a freezer-safe plastic bag and store. When needed, take a pinch of leaves out and use as recipe directs.&nbsp;</div><div class="separator" style="clear: both; text-align: left;">Pros: less effort and steps than above.</div><div class="separator" style="clear: both; text-align: left;">Cons: might develop a slightly bitter taste although I haven't ever really noticed.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>The Fastest Method:</u>&nbsp;</div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hJVOxjYVGO8/TrxVPaOW-oI/AAAAAAAAAfs/EAwoHLOwjRk/s1600/DSC_0454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-hJVOxjYVGO8/TrxVPaOW-oI/AAAAAAAAAfs/EAwoHLOwjRk/s400/DSC_0454.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">This is the way my host mom in Germany did it and it is by far the fastest and easiest. Once your parsley is washed and completely dried off, stack a bunch (stems and all) in a paper towel and roll once until the parsley is covered but there is still paper towel left.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Hl4Cvu7huZE/TrxVU4BuB-I/AAAAAAAAAf0/ny1VbfuFLJo/s1600/DSC_0455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-Hl4Cvu7huZE/TrxVU4BuB-I/AAAAAAAAAf0/ny1VbfuFLJo/s400/DSC_0455.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Grab another bunch and roll again. You can see that I did 3 bunches in this paper towel. It is just a way to separate them a little better instead of freezing in a huge chunk.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4dGIlB-6-nw/TrxU753J7rI/AAAAAAAAAfU/97-vE-cRTbQ/s1600/DSC_0457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-4dGIlB-6-nw/TrxU753J7rI/AAAAAAAAAfU/97-vE-cRTbQ/s400/DSC_0457.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Place in a freezer-safe plastic bag and freeze. When needed, reach inside and rip off as much as you need and toss the stems in the garbage.&nbsp;</div><div class="separator" style="clear: both; text-align: left;">Pros: Less work upfront. A great method if you need to preserve a lot of herbs at once.</div><div class="separator" style="clear: both; text-align: left;">Cons: May develop the slightly bitter taste although I've never noticed. You also have to put in the work to separate the leaves and stems later while you're in the middle of cooking.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u><br /></u></div><div><br /></div><div><br /></div><br /><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/m5Zoj6VEIPc" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/11/preserving-herbs-how-to-freeze-parsley.htmltag:blogger.com,1999:blog-9156868846923164998.post-32196782837355755152011-11-07T12:10:00.002-07:002011-11-07T12:33:04.709-07:00How to Dehydrate MushroomsDehydrating vegetables is such a great way to use up extra food. Dehydrated food loses 75-90 percent of its moisture making it a very effective way to store a large volume without needing too much room. &nbsp;And drying mushrooms is one of the best vegetables to dehydrate because they keep their flavors so well.<br /><div><br /></div><div>You can dehydrate things using your oven. But with the cost of energy as high as it is, I don't think it's very economical to dry them like that.</div><div><br /></div><div>On the other hand, dehydrators are very energy efficient and are an easy way to dehydrate big batches of food any time. Dried mushrooms can be used almost anywhere fresh ones are called for, except perhaps salads. But even then dried mushrooms would taste good crumbled up and sprinkled on top for a little crunch.<br /><br />Mushrooms are so easy to dry. So when my local store had them on sale, I stocked up.<br /><br /><b><u>Directions:</u></b><br />To start, DO NOT wash your mushrooms. You can wipe them off gently with a paper towel, but washing them whether for dehydrating or cooking is a no no. It will make them&nbsp;rubbery. Once they are dehydrated and you want to use them, you can wash them then.<br /><br />OK, now that we got that out of the way, let's get back to the mushrooms.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tZVzM3gpAVI/TrgolB45g0I/AAAAAAAAAZg/vGAUjg5FDa4/s1600/DSC_0461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-tZVzM3gpAVI/TrgolB45g0I/AAAAAAAAAZg/vGAUjg5FDa4/s400/DSC_0461.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Slice your mushroom about 1/4 inch thick. I bought the pre-sliced ones because I thought it would save time but I found out that there were quite a few I needed to slice smaller anyway.</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VqOLl6Phwaw/TrgovsW7YUI/AAAAAAAAAZo/q7pTxLzc7-w/s1600/DSC_0464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-VqOLl6Phwaw/TrgovsW7YUI/AAAAAAAAAZo/q7pTxLzc7-w/s400/DSC_0464.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Lay your sliced mushrooms on one of the trays of your dehydrate. Repeat. Repeat. Repeat until all of your trays or full or you run out of mushrooms. Turn on your dehydrator and let mushrooms dry for about a day. Mine were done after about 14 hours. I put my trays in after dinner, rotated them before I went to sleep and dried them overnight. They were done when I woke up.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JhWQvEzTmoU/Trgo88-7C9I/AAAAAAAAAZw/K_I53NIgKfA/s1600/DSC_0468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-JhWQvEzTmoU/Trgo88-7C9I/AAAAAAAAAZw/K_I53NIgKfA/s400/DSC_0468.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Look how much they shrink down. You can tell your mushrooms are done when they are brittle and snap easily between two fingers.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DQNd7gVTLcQ/TrgoaSdbu2I/AAAAAAAAAZY/bx2vZ6nqI6U/s1600/DSC_0474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-DQNd7gVTLcQ/TrgoaSdbu2I/AAAAAAAAAZY/bx2vZ6nqI6U/s400/DSC_0474.JPG" width="265" /></a></div><div class="separator" style="clear: both; text-align: left;">Place in an airtight container. If you have oxygen absorbers your could put one in with it. You don't have to put them in a bottle but they won't get broken this way. This quart jar holds the mushrooms from two 8 oz. containers of fresh mushrooms.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Store these in a cool, dark place for 6-12 months. You could also extend the life of your mushrooms by freezing them from this point.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>To Use:</u></b></div><div class="separator" style="clear: both; text-align: left;">Wash, then add to recipes that will be cooked for at least 20 minutes. Otherwise, soak in liquid (hot water, broth or wine for added flavor) for an hour or 2 before using.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Tip:</u></b></div><div class="separator" style="clear: both; text-align: left;">You can also eat these plain like chips. For more flavor, sprinkle with seasoned salt before drying. They have a really nice crunch and earthy flavor which your kids will love.</div></div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/zuhBP4l7cwc" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com1http://provident-princess.blogspot.com/2011/11/how-to-dehydrate-mushrooms.htmltag:blogger.com,1999:blog-9156868846923164998.post-61145637565766255982011-11-01T12:01:00.000-06:002011-12-13T12:35:42.388-07:00How to Make Pumpkin Puree in a Pressure Cooker<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ox6F3xBsGAo/TrFqE-GAkMI/AAAAAAAAAVQ/_ASlRqP96rk/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-ox6F3xBsGAo/TrFqE-GAkMI/AAAAAAAAAVQ/_ASlRqP96rk/s640/How+to+Make+Pumpkin+Puree+-Provident+Princess+%252811%2529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Wondering what to do with your pumpkins now that Halloween is over? A great way to use left over pumpkins is to make pumpkin puree.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pumpkin is actually really good for you. It is packed full of Vitamin C, Riboflavin, Potassium, Vitamin E, Thiamin, Vitamin B6, Folate, and minerals like Copper, Manganese, Iron, Magnesium and Phosphorus.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">And get this.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">One cup of pumpkin provides 245% of your daily Vitamin A allowance.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now that you know how good it is for you, I'll show you how to make your own pumpkin puree from scratch.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Directions:</u></b></div><div class="separator" style="clear: both; text-align: left;">Gather your pumpkins. Don't try to use a pumpkin that has been carved and hanging out on your porch for weeks.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I didn't carve any of my pumpkins, I just stacked them next to each other for a more 'harvesty' display rather than 'Halloweeny'</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MpYSbtUHHZQ/TrFqJ6GFuMI/AAAAAAAAAVY/y_kFxZIyR1Q/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-MpYSbtUHHZQ/TrFqJ6GFuMI/AAAAAAAAAVY/y_kFxZIyR1Q/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">This is a pie pumpkin also known as sugar pumpkins. They are smaller than the carving pumpkins and have a sweeter taste. You can use a carving pumpkin, the taste will just be a little less pronounced. But pumpkin recipes always call for so many strong spices like cinnamon and nutmeg that a carving pumpkin would do just fine.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rFd3CfQyx7s/TrFqPVyH1JI/AAAAAAAAAVg/N_WGs43Amic/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-rFd3CfQyx7s/TrFqPVyH1JI/AAAAAAAAAVg/N_WGs43Amic/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25281%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Slice it in half with a sharp knife.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ngdYPyyl7mo/TrFqUkejhkI/AAAAAAAAAVo/hM3256bKSVA/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-ngdYPyyl7mo/TrFqUkejhkI/AAAAAAAAAVo/hM3256bKSVA/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25282%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Scoop out the guts and cut out the stem. I have found that using an ice-cream scoop is perfect for getting all the stringy seeds out.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3gsyZ3sh_4s/TrFqZcsXY8I/AAAAAAAAAVw/MMtVp3HaqGw/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-3gsyZ3sh_4s/TrFqZcsXY8I/AAAAAAAAAVw/MMtVp3HaqGw/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25283%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Chop up the pumpkin. I cut it into about 8 chunks.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ln3NEwBoFu4/TrFqeveqUsI/AAAAAAAAAV4/bO4ziRaabM8/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-ln3NEwBoFu4/TrFqeveqUsI/AAAAAAAAAV4/bO4ziRaabM8/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25284%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Next throw them in your pressure cooker. If you don't have a pressure cooker you can lay them on a cookie sheet and cook them in the oven for 1 1/2 hrs at 375.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CIY_opHr3fA/TrFqjkPeuLI/AAAAAAAAAWA/4iggRcB67J8/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-CIY_opHr3fA/TrFqjkPeuLI/AAAAAAAAAWA/4iggRcB67J8/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25285%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">This is what I love about pressure cookers. I could cook this in the oven for 1 1/2 hours or I could throw it in my pressure cooker for <u>4 minutes</u>! It saves so much time and energy costs.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PAVeUKDVMHc/TrFqqR-keLI/AAAAAAAAAWI/noWo-dzyGlY/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-PAVeUKDVMHc/TrFqqR-keLI/AAAAAAAAAWI/noWo-dzyGlY/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25286%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">When the 4 minutes are up, use the quick release method to release the steam and let your pumpkin pieces cool. I moved mine to a plate to cool faster.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EaEsLzjiFcw/TrFqwtgGaXI/AAAAAAAAAWQ/UVemr5Ak2qI/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-EaEsLzjiFcw/TrFqwtgGaXI/AAAAAAAAAWQ/UVemr5Ak2qI/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25287%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">After your pumpkin has cooled, scrape off the flesh and toss it in a blender or food processor. One pumpkin will yield anywhere from 2-4 cups of puree.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-whrK9FxVxVU/TrFq1m9IscI/AAAAAAAAAWY/15JDJE2fBY0/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-whrK9FxVxVU/TrFq1m9IscI/AAAAAAAAAWY/15JDJE2fBY0/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25288%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Blend until smooth. (If you have trouble, add a little water. Just decrease the amount of liquid called for in your recipe later) You may want to do this in a couple of batches.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Doesn't that look so much better than what you buy in the can? Why would you ever buy canned pumpkin puree now that you know how easy it is to make yourself?</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can use this puree for pumpkin pie, pumpkin bread, pumpkin pancakes, pumpkin muffins or baby food.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am proud to say that I have never bought a jar of baby food. I love making my own baby food and knowing my girls are getting the healthiest food possible, not loaded with a ton of preservatives, salt or sugar.</div><br />This pumpkin puree freezes so well.<br /><br />For the baby food, I just pour it into an ice-cube tray and then transfer the cubes into a freezer bag once they're frozen. The cubes make the perfect serving sizes so I just grab one or two out of the bag when I need one.<br /><br />I also freeze puree for me to cook with later. (You could can it yourself if you would like but I feel freezing is more convenient.&nbsp;One store-bought can of pumpkin puree is about 1 3/4 C. But, I freeze mine in 1 cup measurements.There are recipes like pancakes that don't call for a full can so I like them in smaller increments because I can always just double up if I need to.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KvFNYXFlsjs/TrFq5cgBkaI/AAAAAAAAAWg/zQnqBgTn1L0/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-KvFNYXFlsjs/TrFq5cgBkaI/AAAAAAAAAWg/zQnqBgTn1L0/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess+%25289%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">&nbsp;I found the&nbsp;cleanest&nbsp;way to get the right amount of puree into my bag is to put my bag into the measuring cup first then fill it with the puree. That way you're not scooping the puree then trying to get it all in the bag without making a mess.&nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4nNnqfMXr6g/TrFq-y3nyPI/AAAAAAAAAWo/2Lssu1XlsPg/s1600/How+to+Make+Pumpkin+Puree+-Provident+Princess+%252810%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-4nNnqfMXr6g/TrFq-y3nyPI/AAAAAAAAAWo/2Lssu1XlsPg/s400/How+to+Make+Pumpkin+Puree+-Provident+Princess+%252810%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Label your bags and freeze for a later date.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Or if you can't wait...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aSy5Ft7Bjjw/TrGCPTmtZyI/AAAAAAAAAWw/jaK_hiVJgTE/s1600/DSC_0531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-aSy5Ft7Bjjw/TrGCPTmtZyI/AAAAAAAAAWw/jaK_hiVJgTE/s400/DSC_0531.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Pull out your favorite pumpkin recipe and get cookin'. I made chocolate chip pumpkin bread. It has such a warm, comforting taste. Just perfect to eat during the blizzard of a snow storm we got hit with last night.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/BH_OlZzz6PI" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com3http://provident-princess.blogspot.com/2011/11/how-to-make-your-own-pumpkin-puree.htmltag:blogger.com,1999:blog-9156868846923164998.post-9031836017118470102011-10-17T14:08:00.000-06:002011-10-17T14:32:23.399-06:00How to Plant GarlicI am so excited to share this post with you today. I'm going to teach you how to grow garlic at home.<br /><br />Growing your own garlic is so easy! Anyone can do it.<br /><br />Have you ever had some store-bought garlic so long that it started to sprout?<br /><br />I bet you didn't know that you could just stick that clove in the ground and it would grow into a head of garlic next summer.<br /><br />Fall is the perfect time for planting bulbs, flowers or garlic. You need to wait for the weather to start cooling down but make sure you plant before the ground freezes.<br /><br /><b>Directions:</b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q5kPaBP8bMQ/TpyHKNEFguI/AAAAAAAAARw/2daLTD7Wg0w/s1600/DSC_0231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="419" src="http://2.bp.blogspot.com/-q5kPaBP8bMQ/TpyHKNEFguI/AAAAAAAAARw/2daLTD7Wg0w/s640/DSC_0231.jpg" width="640" /></a></div>All you need is a head of garlic from the store. Just the regular kind you buy to cook with.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zEEQ6kaQcsk/TpyHKaFW-fI/AAAAAAAAAR4/R3MvI8q5dxg/s1600/DSC_0237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-zEEQ6kaQcsk/TpyHKaFW-fI/AAAAAAAAAR4/R3MvI8q5dxg/s640/DSC_0237.jpg" width="640" /></a></div>Break apart the head of garlic to get the individual cloves. One clove will grow into an entire head of garlic next year.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nMtD5Cps6r8/TpyHK9nsidI/AAAAAAAAASA/Rbm4J1SOe_0/s1600/DSC_0240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="419" src="http://2.bp.blogspot.com/-nMtD5Cps6r8/TpyHK9nsidI/AAAAAAAAASA/Rbm4J1SOe_0/s640/DSC_0240.jpg" width="640" /></a></div>You only want to plant the biggest ones because they will yield the biggest crop next year. Just save the small ones to use in the kitchen.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QX2-IFA-4Us/TpyHLb3M_PI/AAAAAAAAASI/LZvXSK24CpI/s1600/DSC_0241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="419" src="http://3.bp.blogspot.com/-QX2-IFA-4Us/TpyHLb3M_PI/AAAAAAAAASI/LZvXSK24CpI/s640/DSC_0241.jpg" width="640" /></a></div>Go out to your garden and turn the earth under. Basically just loosen up the dirt and add in any compost you might want to.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KZp4hw0NmXA/TpyHNCcqQgI/AAAAAAAAASg/DTzBykO3WaU/s1600/DSC_0248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="http://3.bp.blogspot.com/-KZp4hw0NmXA/TpyHNCcqQgI/AAAAAAAAASg/DTzBykO3WaU/s640/DSC_0248.jpg" width="640" /></a></div>Once your dirt is turned over, dig holes 6 inches apart all the way around and about 3-4 inches deep. If you don't have raised garden beds you might want to think about leaving space for a walkway depending on how many cloves you plant.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TYZCbeXtXeI/TpyHJXYHWyI/AAAAAAAAARo/zoYyabp7h4A/s1600/DSC_0251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="http://2.bp.blogspot.com/-TYZCbeXtXeI/TpyHJXYHWyI/AAAAAAAAARo/zoYyabp7h4A/s640/DSC_0251.jpg" width="640" /></a></div>I use a stick like this to dig. I feel a little like a cave woman digging in the dirt with a stick but hey, it works.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-S7UGk2BJpek/TpyHMZKcqMI/AAAAAAAAASY/pQ88uXzekRg/s1600/DSC_0245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-S7UGk2BJpek/TpyHMZKcqMI/AAAAAAAAASY/pQ88uXzekRg/s640/DSC_0245.jpg" width="640" /></a></div>Next stick your garlic clove in the ground with the point sticking up. You will want the top of the garlic about 2 inches from the top of the dirt once you fill it in. (sorry it's blurry right where the garlic clove is, you can see the white tip in the center of the picture.)<br /><br /><div class="separator" style="clear: both; text-align: center;"></div>&nbsp;<a href="http://4.bp.blogspot.com/-q3tkhB-fpY0/TpyHNlFxk-I/AAAAAAAAASo/Dn-Nwl1kQns/s1600/DSC_0250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="http://4.bp.blogspot.com/-q3tkhB-fpY0/TpyHNlFxk-I/AAAAAAAAASo/Dn-Nwl1kQns/s640/DSC_0250.jpg" width="640" /></a><br />Cover and repeat for all remaining cloves. &nbsp;I like to dig one hole at a time because my dirt is really loose and falls back into the holes easily making it harder to go back and stick the cloves in. But you could dig all your holes first, then stick in all the garlic cloves, then cover all at once.<br /><br />You're done.<br /><br />See what did I tell you? Easy! And you'll love cooking with your homegrown garlic next year.<br /><br /><b><u>Tips:</u></b><br /><br /><ul><li>you may want to put a layer of mulch like leaves over the dirt to help insulate the garlic over the winter.</li></ul><br /><br /><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/Wc1f2Kx5i1Q" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/10/how-to-plant-garlic.htmltag:blogger.com,1999:blog-9156868846923164998.post-54943338005036375362011-10-04T13:08:00.000-06:002011-10-04T13:08:00.577-06:00Zucchini Apple Pie<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YyTAMt0Hvro/Ton2d7RJTVI/AAAAAAAAARk/HdMpgBGKBpw/s1600/DSC_0292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="http://3.bp.blogspot.com/-YyTAMt0Hvro/Ton2d7RJTVI/AAAAAAAAARk/HdMpgBGKBpw/s640/DSC_0292.jpg" width="640" /></a></div>&nbsp;Yes, you read that right. Zucchini. Apple. Pie.<br /><br />A few years ago I was invited to meet the family of a guy I had been going out with. His step-mom made us dinner and for dessert she brought out some pie.<br /><br />She served everyone a slice and we dug in. It was really good. After about 3 bites my date looked up and said "Mmm, this is good, what kind of pie is this?"<br /><br />At that moment I was so embarrassed for him. I thought:<br />&nbsp;"Really, has he never had apple pie before?&nbsp;Who doesn't know what apple pie is. I mean, what else could these big green slices be?"<br /><br />So I leaned over and said quietly "It's apple pie."<br /><br />Then to my horror he asked again, only louder "So, what kind of pie is this?"<br /><br />I just sat there and stared at him, then his step-mom replied. "Oh, this is zucchini pie."<br /><br />"What!" I was shocked, I could not taste it. It tasted and looked just like apple pie. I would've bet my car on the fact that it was apple pie.<br /><br />I guess that's why they say 'only fools are positive.'<br /><br />The joke was most definitely on me.<br /><br />But it was a delicious one so I didn't mind much.<br /><br />Since this is the time of year everyone with zucchini plants has them coming out their ears and can't seem to give them away; I thought I'd share this little recipe with you.<br /><br />It will be a fun way to use some of your bumper crop. And, &nbsp;it's always great watching people's faces when you tell them what it is they're eating.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><b><u>Directions</u></b>:<br />Preheat oven to 400 degrees<br />Get dough for a double crust pie ready for a 9in pan. You can either make your own or if you don't feel like it, use store bought pie crust dough.<br /><br />&nbsp;If you want to make it from scratch check the bottom of this post for a no fail recipe.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HlN1HJ7dj0U/Ton2Z8WUBMI/AAAAAAAAAQ8/9EQRLeCsPfc/s1600/DSC_0236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://2.bp.blogspot.com/-HlN1HJ7dj0U/Ton2Z8WUBMI/AAAAAAAAAQ8/9EQRLeCsPfc/s400/DSC_0236.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Grab some zucchinis. I only used 2. You want about 4-5 cups once they are sliced.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jBdAM7XWKXM/Ton2aA8iBUI/AAAAAAAAARA/QnJCjgoyZAU/s1600/DSC_0264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-jBdAM7XWKXM/Ton2aA8iBUI/AAAAAAAAARA/QnJCjgoyZAU/s400/DSC_0264.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Peel the&nbsp;zucchini, cut in half lengthwise&nbsp;and scrape out the seeds. I used a measuring spoon because it left a nice round center.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Meanwhile, put a pan with water on the stove and heat to boiling. This will be used to steam your zucchini.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gck0bVg6xy8/Ton2aqX9JqI/AAAAAAAAARE/fV8fIhUcz2k/s1600/DSC_0266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://1.bp.blogspot.com/-gck0bVg6xy8/Ton2aqX9JqI/AAAAAAAAARE/fV8fIhUcz2k/s400/DSC_0266.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Slice the zucchini halves into nice half moon slices.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ghM8pECOZiY/Ton2bcKy0BI/AAAAAAAAARM/MJ3ozcsjMHU/s1600/DSC_0278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://4.bp.blogspot.com/-ghM8pECOZiY/Ton2bcKy0BI/AAAAAAAAARM/MJ3ozcsjMHU/s400/DSC_0278.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Throw your zucchinis in the boiling water and cook about 6-7 minutes until they are just barely fork tender. Empty the steamed zucchini onto a paper towel-lined plate, sprinkle with a little salt and drain.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2KjchSUCXLc/Ton2bJaJTeI/AAAAAAAAARI/mWuzUpUlsko/s1600/DSC_0271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-2KjchSUCXLc/Ton2bJaJTeI/AAAAAAAAARI/mWuzUpUlsko/s400/DSC_0271.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">In another bowl combine:</div><div class="separator" style="clear: both; text-align: left;">Add 1/2 cup brown sugar&nbsp;</div><div class="" style="clear: both; text-align: left;">3/4 cup white sugar</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;"></div><div class="" style="clear: both; text-align: left;">1 1/2 tsp cream of tartar&nbsp;</div><div class="" style="clear: both; text-align: left;">4 Tbls white all-purpose flour</div><div class="" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MBYccRG9pEs/Ton2cS-dxTI/AAAAAAAAARU/qSWRyckBVRs/s1600/DSC_0280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://3.bp.blogspot.com/-MBYccRG9pEs/Ton2cS-dxTI/AAAAAAAAARU/qSWRyckBVRs/s320/DSC_0280.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: left;">Return drained zucchini back to pan and stir in the sugar mixture. It will be pretty runny, that's ok.&nbsp;Make sure everything is dissolved.</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6xsOpJY4npg/Ton2cr4eyQI/AAAAAAAAARY/HFYMfzLE-kU/s1600/DSC_0282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://1.bp.blogspot.com/-6xsOpJY4npg/Ton2cr4eyQI/AAAAAAAAARY/HFYMfzLE-kU/s320/DSC_0282.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Pour everything into the 9 in pie crust.&nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-asXzXzoXRnM/Ton2dCPMMJI/AAAAAAAAARc/tgaDSLjeevI/s1600/DSC_0284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://4.bp.blogspot.com/-asXzXzoXRnM/Ton2dCPMMJI/AAAAAAAAARc/tgaDSLjeevI/s320/DSC_0284.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Top your filling with a few pats of butter. About 1 1/2 Tbls.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-my15V5lIZmU/Ton2dl8W5KI/AAAAAAAAARg/4PeH8Mr84Q4/s1600/DSC_0288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://1.bp.blogspot.com/-my15V5lIZmU/Ton2dl8W5KI/AAAAAAAAARg/4PeH8Mr84Q4/s320/DSC_0288.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Carefully place the top of your pie crust on the pan. Go around the edges with a fork or your fingers to give it a decorative look. I also like to make a few slits on the top and sprinkle a little white sugar over it. Just to make it prettier.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cook it in a preheated 400 degree oven for 35-40 min. Remove and allow to cool. The liquid will still be runny but will thicken as it cools.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When it's time for dessert, top with a scoop of vanilla ice cream and enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JOEz6GMvFZ8/Ton2ZXb-WuI/AAAAAAAAAQ4/45Zeods7xQc/s1600/DSC_0315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-JOEz6GMvFZ8/Ton2ZXb-WuI/AAAAAAAAAQ4/45Zeods7xQc/s320/DSC_0315.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>No Fail Pie Crust Recipe</u></b></div><div class="separator" style="clear: both; text-align: left;">1 cup flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup shortening</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">3 Tbls sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 cup cold water</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Combine flour, salt and sugar in a bowl. Cut in shortening with a pastry cutter or rubber spatula. Add water and mix until the mixture forms a ball and holds together. Roll out to 1/8 inch thickness on a well-floured board and add more flout as needed to prevent it from sticking.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Shape and place in pie pan. Add filing and bake as directed.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Tips:</u></b></div><div class="separator" style="clear: both; text-align: left;">I don't like my crust very thick so this was fine for my double crust. If you want a thicker crust then I would either double the recipe or make a 1.5 batch.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/q7wkKEmFor0" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/10/zucchini-apple-pie.htmltag:blogger.com,1999:blog-9156868846923164998.post-67095923820929924272011-09-29T10:00:00.000-06:002011-09-29T10:00:04.686-06:00Disaster Supplies Car KitThe probability of a disaster happening while you are away from home is very high. So an important component of any emergency preparedness plan would include having a well-stocked car.<br /><br />There are also times when you may need to evacuate or be stranded in your car. Having your car stocked to help you survive will give you a lot more peace of mind and help you stay calm and focus on the important things in these situations.<br /><br />Prepare your car now by always keeping your gas tank above half-full, always check the weather and road conditions before a trip and keep up on your car's&nbsp;maintenance.<br /><br />Since you may not be at home and may not have the chance to go back and get your disaster supplies kits (72 hour kits or grab bags), you will want to keep a smaller version in the trunks of each of your cars. <br /><br /><b>Car Kits might include:</b><br /><ul><li>First aid kit and manual</li><li>Flashlight and extra batteries</li><li>Cell phone, charger</li><li>Roadside assistance card</li><li>Portable radio and extra batteries</li><li>Fire extinguisher (5 lb ABC type)</li><li>Extra fuses</li><li>List of important phone numbers (local and out-of-town)</li><li>Detailed maps</li><li>Waterproof matches and candles</li><li>Whistle and small mirror</li><li>Pen, pencils, paper</li><li>Cash (bills and coins)</li><li>Flares or hazard reflectors</li><li>Jumper cables</li><li>Properly inflated spare tire</li><li>Jack, lug wrench, tire gauge</li><li>Basic tool kit</li><li>Windshield scraper and brush</li><li>Small folding shovel</li><li>Duct tape</li><li>Sand for traction</li><li>Rags, paper towels, wet wipes, and diapers if you have small kids</li><li>Drinking water</li><li>Bleach</li><li>Nonperishable food (focus on high energy) also you may want a bottle and formula if you have a baby</li><li>Hand can opener</li><li>Medications</li><li>Toiletries</li><li>Emergency blankets, hand warmers</li><li>Extra clothes, gloves, hats, sturdy shoes</li></ul><div>I hope some of these ideas get you thinking about what you might need to prepare your car for emergencies and disasters that could happen. I would love to hear about any ideas you might have in addition to what I have listed.&nbsp;</div><div><br /></div><div>Happy Prepping!</div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/LKhICfAhKBA" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/09/disaster-supplies-car-kit.htmltag:blogger.com,1999:blog-9156868846923164998.post-86513872468024291642011-09-21T12:41:00.000-06:002011-09-21T10:03:37.252-06:00Cooking From Your Garden- Corn ChowderCorn fresh off the stalk in the summer is so good.<br /><br />The closer you are to when it is fresh picked then sweeter it is because the sugars start converting to starch after a while.&nbsp;Luckily it can be preserved by freezing or canning if you have a lot to use up.<br /><br />But what do you do with the corn on the cob you have leftover from last night's dinner that is already cooked?<br /><br /><b>Corn Chowder</b><br /><br />I had never had corn chowder before last year. One day I was pretty sick and my sweet neighbor and her daughter brought me over this Corn Chowder. It was so good. She gave me the recipe but I've made a few alterations.<br /><br />Serves 6<br /><b><u>Ingredients:</u></b><br />4-6 slices of bacon, cooked and crumbled (I used 4 but when I asked my husband if he thought there should be more he asked "Can there ever be too much bacon?)<br />1 small onion, chopped<br />1 clove garlic, minced<br />3-4 potatoes, chopped<br />1 1/2 c. boiling water<br />3 ears of fresh corn, cooked and cut off the cob (or 10 oz bag frozen corn or 1 12 oz can undrained)<br />1 can evaporated milk<br />1/2 tsp salt<br />dash of pepper<br />1/4 tsp thyme<br />1 Tbls butter<br />1 Tbls flour<br /><br /><b><u>Directions:</u></b><br /><b><u><br /></u></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rrqR2Q45JNQ/TneIVNq8JlI/AAAAAAAAAQU/F8EKHdg_Ww0/s1600/Corn+Chowder+-+Provident+Princess+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-rrqR2Q45JNQ/TneIVNq8JlI/AAAAAAAAAQU/F8EKHdg_Ww0/s400/Corn+Chowder+-+Provident+Princess+%25283%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Brown bacon in pan until crispy. When finished remove bacon to paper towel lined plate to drain. Make sure to leave the bacon drippings in the pan. This is what you will use to saute the onion and garlic in so you don't need to add more oil. And it will give your soup more flavor.</div><b><u><br /></u></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4gHgcAMZzxQ/TneIajcyTsI/AAAAAAAAAQY/Cq1OjP3wW7o/s1600/Corn+Chowder+-+Provident+Princess+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="http://4.bp.blogspot.com/-4gHgcAMZzxQ/TneIajcyTsI/AAAAAAAAAQY/Cq1OjP3wW7o/s400/Corn+Chowder+-+Provident+Princess+%25284%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>While bacon is cooking chop your onions. When bacon is removed, add onions to pot and saute until translucent. 5-6 minutes Add garlic and saute until fragrant but make sure it doesn't burn.<br /><br />When onions and garlic are done, add potatoes, seasonings and boiling water to pot. Boil until the potatoes are soft enough to pierce with a fork but not mushy.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Me56jhQyWBA/TneIPO6XAxI/AAAAAAAAAQQ/hz5chFFeUWs/s1600/Corn+Chowder+-+Provident+Princess+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-Me56jhQyWBA/TneIPO6XAxI/AAAAAAAAAQQ/hz5chFFeUWs/s400/Corn+Chowder+-+Provident+Princess+%25281%2529.JPG" width="400" /></a></div><br /><div class="" style="clear: both; text-align: left;">Meanwhile, cut your corn off the cobs. And separate kernels. When potatoes are done, add corn kernels. These are already cooked, so you just need to heat them through.</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BA-f1aVcLgM/TneIJniRY6I/AAAAAAAAAQM/gd4xx3dsFqw/s1600/Corn+Chowder+-+Provident+Princess.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-BA-f1aVcLgM/TneIJniRY6I/AAAAAAAAAQM/gd4xx3dsFqw/s320/Corn+Chowder+-+Provident+Princess.JPG" width="212" /></a></div><div class="separator" style="clear: both; text-align: left;">Pour in can of evaporated milk. Stir. While the chowder is simmering, make a rue with the butter and flour in another pan. Melt the butter and when it is melted, stir in the flour. Continue stirring until the mixture looks like wet sand. This is what is going to thicken your chowder. Scoop it into your chowder and stir to combine. Cook the chowder until it thickens. (I don't have a picture of this step because I used my left over cauliflower mashed potatoes to thicken my chowder)</div><b><u><br /></u></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-K4RHWJmyk3I/TneIEUr3aGI/AAAAAAAAAQI/KPTYrJIE0k8/s1600/Corn+Chowder+-+Provident+Princess+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-K4RHWJmyk3I/TneIEUr3aGI/AAAAAAAAAQI/KPTYrJIE0k8/s400/Corn+Chowder+-+Provident+Princess+%25285%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Crumble the bacon and add it to the chowder or serve it on top.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve along with homemade crusty rolls.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/Mc-SiwSl2nY" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/09/cooking-from-your-garden-corn-chowder.htmltag:blogger.com,1999:blog-9156868846923164998.post-13245688411360950612011-09-15T10:39:00.001-06:002011-09-15T11:03:36.044-06:00Cauliflower Mashed Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OvhjZ3JNqf8/TnIZH9ta6LI/AAAAAAAAAPU/nhjLXj0Hjgw/s1600/DSC_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-OvhjZ3JNqf8/TnIZH9ta6LI/AAAAAAAAAPU/nhjLXj0Hjgw/s320/DSC_0129.JPG" width="320"></a></div><div><br></div><div>I get into such a rut with how I cook vegetables sometimes. One year I planted 3 squash plants and we were having sauteed zucchini, squash and onions every night it seemed. And while I love that recipe, my husband and I got so sick of zucchini that I couldn&#39;t even think about planting any for the next 2 years.</div><div><br></div><div>The same thing happens to me with cauliflower. I have a go-to recipe that I use 9 times out of 10.</div><div><br></div><div>This time I felt like I wanted to try something different. </div><div><br></div><div>I had a 5 lb bag of potatoes I needed to start using so I tried to think what I could make with potatoes and cauliflower. Then I remembered a recipe I&#39;d seen in a <a href="http://www.amazon.com/South-Beach-Diet-Cookbook/dp/1579549578/ref=sr_1_2?ie=UTF8&amp;qid=1316104420&amp;sr=8-2">South Beach Diet Cookbook</a> I bought a few years ago. It has a lot of great ideas for making things healthier and I remembered one thing I saw in there. </div><div><br></div><div>Cauliflower Mashed Fauxtatoes. </div><div><br></div><div>Basically you make cauliflower to resemble mashed potatoes. I had tried it before and thought it was pretty watery. So I came up with my own version.</div><div><br></div><div>And the first thing my husband complimented me on at dinner was how good the mashed potatoes were. (I don&#39;t usually tell him what&#39;s in his food until after dinner.)<br></div><a href="http://provident-princess.blogspot.com/2011/09/cauliflower-mashed-potatoes.html#more">Read more »</a><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/G81MEI2KWJQ" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com1http://provident-princess.blogspot.com/2011/09/cauliflower-mashed-potatoes.htmltag:blogger.com,1999:blog-9156868846923164998.post-10529028584761782412011-09-07T14:10:00.000-06:002011-09-21T10:08:41.785-06:00Storing Water<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YgWiDe_kOPI/TnjJ164BcEI/AAAAAAAAAQc/y18UOBf_lxY/s1600/55+gallon+drum+water+storage+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://2.bp.blogspot.com/-YgWiDe_kOPI/TnjJ164BcEI/AAAAAAAAAQc/y18UOBf_lxY/s320/55+gallon+drum+water+storage+%25282%2529.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><b>My 55 gallon drum and bottled water storage</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><b><br /></b></span></div>The crisis in Japan has been making me think about emergency preparedness a lot.&nbsp;Now, on top of everything else, the Japanese government has warned its citizens that there are high levels of radiation in the drinking water. <br /><br />The radiation levels in the water aren't dangerous to adults but infants and pregnant women are being told not to drink tap water. Of course, after that anouncement there wasn't a water bottle left in a store and there were many people who needed clean water to make formula for their babies. <br /><br />It made me think about how nice it would be if some of those families had their own supply of&nbsp;clean water stored. Imagine the peace they would feel not to have to rely on the government to bring them enough water to&nbsp;keep their kids alive&nbsp;or to not have to wait in long lines at a store with only a small hope that there would be some left.<br /><br />One gallon of water per person per day for two weeks is the minimum reccomendation to&nbsp;store. Pregnant and nursing women, children and ill people&nbsp;will need more.<br /><br /><strong>Storing Water</strong><br />You can buy commercially filled bottles but they should be used before the "best used by" date because the plastic bottles will start breaking down.<br /><br />Water does not need to be disinfected before it's stored if it comes from a good, pretreated source. If you decide to fill your own containers follow these guidelines:<br /><ul><li>Use only food-grade containers (There are special gallon drums that come in a range of sizes. I use a 55 gallon drum but there are some in 33, 15 and 5 gallons too.</li><li>Avoid plastic containers that are not embossed with the "PETE" symbol</li><li>Do not use plastic milk jugs. the do not have a good seal and can become brittle</li><li>Plastic soda bottles (like 2 liter soda pop bottles) are safe to use</li><li>Never use containers that were previously used to store non-food products</li><li>Wash containers with warm soapy water and rinse. Before rinsing, sanitize the container by adding water and then 1 tablespoon bleach for each gallon of water. Shake well, turn bottle upside down and let stand for 1 minute, then pour out the bleach water and let the container air-dry.</li><li>Rotate your water by periodically emptying and refilling containers</li><li>Store containers in a dry clean place, away form direct sunlight and heat sources</li><li>Do not store water near gasoline, pesticides, or similar products, or anything that emits odors</li><li>If there is a concrete floor, place containers on top of a peice of wood/plywood that has been placed on the floor. (A wooden pallet is a great option- as you can see above that's what I use)</li></ul>If for some reason&nbsp;you haven't stored water or you find yourself away from your supply and in an emergency&nbsp;situation there are a few ways to disinfect unclean water sources. (Not if it has radiation though)<br /><br /><b><u>How to Purify Water</u></b><br />If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water before using ONE of the following methods to disinfect the water:<br /><ul><li>Boil at a rolling boil for 10 minutes</li><li>Add 8 drops of liquid chlorine bleach (regular, unscented and unexpired) per gallon of water. Let sit 30 minutes.</li><li>Add 20 drops of 2% iodine per gallon of clear water or 40 drops pergallon of cloudy water. Let sit 30 minutes</li><li>Add water purification tablets according to directions on the package</li><li>Alwys use clean or purified water to wash any parts of the body that have come in contact with surfaces contaminated by flood waters.</li></ul>&nbsp;<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=thepro0cd-20&amp;o=1&amp;p=8&amp;l=bpl&amp;asins=B0007U00YE&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=2AC73E&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Additionally, you may want to consider having a water filter in your disaster supplies grab bag. My husband and I are considering one these. It can filter 13,000 gallons of water and has a 20 year warranty. You can read more about it <a href="http://www.amazon.com/Katadyn-8013618-Pocket-Water-Microfilter/dp/B0007U00YE">here.</a><br /><br />I hope that we can all be inspired to prepare for the emergencies we will face before they happen so that we can keep our families healthy and help those around us as well. <br /><br />My prayers go out to all those suffering from the Pacific tsunami and related events in Japan. If you feel&nbsp;you want to contribute to the efforts of the Red Cross in Japan you can do so <a href="http://american.redcross.org/site/PageServer?pagename=ntld_main&amp;s_subsrc=RCO_ResponseStateSection">here.</a><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/lKAvE8MeY1E" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/03/storing-water.htmltag:blogger.com,1999:blog-9156868846923164998.post-24883176583469718742011-09-01T10:26:00.000-06:002011-09-19T10:42:41.493-06:00100 Items to Disappear in an Emergency FirstHave you seen the pictures of grocery store shelves right before a big hurricane or tornado hit?<br /><div><br /></div><div>They are completely empty.<br /><div><br /></div><div>I was at an emergency preparedness fair recently and they were handing out this list of 100 items that disappear first when a disaster happens. I don't&nbsp;necessarily agree on the order and this is for major disasters where you won't see help for a long time.&nbsp;I'm not suggesting you go stock pile all of these things but it is interesting to think about.</div></div><div><ol><li>Generators (good ones will cost a fortune)</li><li>Water filters/ purifiers</li><li>Portable Toilets</li><li>Seasoned Firewood (wood takes about 6-12 months to become dried for home uses)</li><li>Lamp Oil, wicks. lamps (if you have a choice by clear oil)</li><li>Coleman Fuel</li><li>Guns, ammunition, pepper spray, knives, clubs, bats and slingshots</li><li>Hand can openers</li><li>Honey/ Syrups/ white &amp; brown sugar</li><li>Rice, beans, wheat</li><li>Vegetable oil</li><li>Charcoal, Lighter Fluid</li><li>Water Containers</li><li>Propane Cylinders</li><li>Survival guide books</li><li>Mantles: Aladdin, Coleman etc</li><li>Baby Supplies: Diapers/ formula, ointments/ medicine (can you imagine being without diapers...)</li><li>Washboards, mop bucket w/ wringer (for laundry)</li><li>Cookstoves (propane, coleman and kerosene</li><li>Vitamins</li><li>Propane Cylinder Handle-holder (small canister use is dangerous without this item)</li><li>Feminine Hygiene/ Haircare/ skin products</li><li>Thermal underwear</li><li>Bow saws, axes and hatchets</li><li>Aluminum foil</li><li>Gasoline containers</li><li>Garbage bags</li><li>Toilet paper, kleenex, paper towels</li><li>Milk: powdered and condensed</li><li>Garden seeds</li><li>Clothes pins/ line and hangers</li><li>Coleman's pump repair kit</li><li>Tuna fish (in oil)</li><li>Fire Extinguishers or baking soda</li><li>First aid kits</li><li>Batteries: all sizes</li><li>Garlic, spices, vinegar and baking supplies</li><li>Flour, yeast and salt (part of baking supplies I think))</li><li>Matches: strike anywhere is best</li><li>Writing paper/ pads/ pencils</li><li>Solar calculators</li><li>Insulated ice chests</li><li>Work boots, belts, levis and durable shirts</li><li>Flashlights/ lightsticks and torches</li><li>Journals, Diaries and Scrapbooks (good way to keep you sane I think)</li><li>Garbage cans: plastic (great for storage, water, transporting)</li><li>Hygiene: shampoo, toothbrush/ paste, mouthwash/ floss, nail clippers&nbsp;etc</li><li>Cast iron cookware</li><li>Fishing supplies/tools</li><li>Mosquito coils/ repellent</li><li>Duct tape</li><li>Tarps, stakes, twine, nails, rope, spikes</li><li>Candles</li><li>Laundry detergent (liquid)</li><li>Backpacks and dufflebags</li><li>Garden tools and supplies</li><li>Scissors, fabrics and sewing supplies</li><li>Canned fruits, vegetables, soups ect</li><li>Bleach (regular unscented 4-6% sodium hypochlorite)</li><li>Canning supplies (jars, lids, wax)</li><li>Knives and sharpening tools</li><li>Bicycles...tires, tubes, pumps, chain</li><li>Sleeping bags and blankets, pillows, mats</li><li>Carbon Monoxide alarm</li><li>Board games, cards, dice</li><li>D-con rat poison, roach killer</li><li>Mouse traps, ant traps and cockroach magnets</li><li>Paper plates, cups, utensils</li><li>Baby wipes, oils, water-less and antibacterial soap</li><li>Rain gear, rubberized boots</li><li>Shaving supplies</li><li>Hand pumps and siphons</li><li>Soy sauce,&nbsp;bouillons, gravy or soup base</li><li>Reading glasses</li><li>Chocolate, cocoa, tang, punch</li><li>"Survival in a can"</li><li>Woolen clothing, scarves, earmuffs and mittens</li><li>Boy Scout Handbook</li><li>Roll-on Window Insulation Kit (MANCO)</li><li>Graham Crackers, saltines, pretzels, trail mix and jerky</li><li>Popcorn, peanut butter, nuts</li><li>Socks, underwear, T-shirts</li><li>Lumber</li><li>Wagons and carts</li><li>Cots and Inflatable mattress's</li><li>Cloves: work, warming, gardening</li><li>Lantern hangers</li><li>Screen patches</li><li>Teas</li><li>Coffee</li><li>Cigarettes</li><li>Wine, liquor&nbsp;</li><li>Paraffin wax</li><li>Glue, nails, screws, nuts and bolts</li><li>Chewing gum, candies</li><li>Atomizers (for cooling and bathing)</li><li>Hats and cotton neckerchiefs</li><li>Goats and Chickens</li><li>Books (escapist ones like romance or mysteries to take your mind off your situation)</li><li>For some reason there was no number 14 so I guess these are only the first 99 things to disappear</li></ol><div>Is there anything not on this list that you think would be helpful to have in a major disaster?</div></div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/YHFDhaZlBUc" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/09/100-items-to-disappear-in-emergency.htmltag:blogger.com,1999:blog-9156868846923164998.post-58912813847986595922011-08-26T14:00:00.000-06:002011-09-19T09:47:21.086-06:0072 Hr Kit - Evacuation Grab BagIt seems like there has been one disaster after the other lately: wildfires, an earthquake in virginia and now a hurricane along the East Coast.<br /><br />As I was following the coverage of Hurricane Irene, Mayor Michael Bloomberg ordered more than 270,000 people to evacuate their homes before the storm was to came.<br /><br />270,000 people!<br /><br />That is a lot of people to tell to just up and move. I wonder how many of them are prepared for such an event? Do they have somewhere to go? Some way to keep in contact with their families? Or a plan to take their valuable things with them?<br /><br />These are all very important things to think about.&nbsp;Fortunately they have a couple of days to prepare, but what would happen if you were only given a few hours, or less?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_DFGZyp_jCY/TndjNI3Nk2I/AAAAAAAAAPo/LzdbB11Tzyc/s1600/72+hr+kits+-+Grab+bags+for+me+and+one+of+my+daughters.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-_DFGZyp_jCY/TndjNI3Nk2I/AAAAAAAAAPo/LzdbB11Tzyc/s320/72+hr+kits+-+Grab+bags+for+me+and+one+of+my+daughters.JPG" width="212" /></a></div><br /><br />One thing that could dramatically lower your stress level is if every member of your family had an evacuation kit they could each grab in case of an emergency. That way you wouldn't be running around like a chicken with its head cut off trying to find everything that was running through your head and worrying about what you might be forgetting.<br /><br />This is called a grab bag. It is actually a smaller part of your disasters supply kit. But it is the part that can be "grabbed" quickly in case of evacuation.<br /><br />It doesn't have to be a bag. It could be a large, covered trash container, a five-gallon bucket, or a suitcase on wheels. I think it makes more sense for it to be a camping backpack. They have more space, are made for carrying long distances and have waterproof fabric or layers that could be useful if you had to be outdoors.<br /><br />Some basic supplies that should be included in your grab bag are:<br /><br /><ul><li><b>ID tags</b> on the bags-containing emergency contact information and numbers, medical info, current medications and reasons why they are being used and any allergies, especially to antibiotics. (For example: I am allergic to penicillin which is an antibiotic so in case someone found me&nbsp;unconscious and I had an infection, they would know that I would need a different kind of antibiotic)&nbsp;</li><li><b>Copies of important documents- </b>will, deed, marriage license, birth certificate, health insurance ect</li><li><b>Extra keys </b>to your house and cars</li><li><b>Change of warm clothes, sturdy shoes, rain gear</b> and a <b>warm hat</b> like a beanie</li><li><b>Food</b>- ready to eat or requiring minimal preparation and water&nbsp;</li><li><b>Manual can opener</b> and other <b>cooking supplies</b> (I've heard at shelters that sometimes they will hand out canned food that don't have the pop-top lids or <b>utensils </b>and <b>plates</b>. So you want to make sure that you can make use of what you are given.</li><li><b>Water</b>- 1 gallon per person per day (this gets kind of heavy, I put in probably a gallon and 1/2 and then pack our cars with extra.) Water purification tablets are lightweight and a good thing to have but you aren't&nbsp;guaranteed&nbsp;to have water accessible.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CdcyT6_WizI/TndjU0fai1I/AAAAAAAAAPs/s6tO2n86_Ko/s1600/72+hr+kit+first+aid+kit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-CdcyT6_WizI/TndjU0fai1I/AAAAAAAAAPs/s6tO2n86_Ko/s320/72+hr+kit+first+aid+kit.JPG" width="320" /></a></div><div><br /></div><ul><li><b>First Aid Kit and manual</b>- I went to an healthy woman event put on by a local hospital and at one of the display booths they were handing out these nifty little first aid kits that are the perfect size for our grab bags and car kits. I even keep one in my diaper bag.&nbsp;</li><li><b>Prescription&nbsp;medications</b></li><li><b>Personal hygiene items- </b>ie. toilet paper, feminine supplies, hand sanitizer or soap, toothbrush/paste</li><li><b>Tools- Flashlight, batteries, pocket knife, &nbsp;heavy work gloves, dusk mask, whistle, map of the area, battery operated radio (</b>obviously some of these don't need to be in everyone's bag but&nbsp;definately&nbsp;if they are old enough to operate or use them, they should have them. This would be a good reason to teach your kids how to read a map and also for you to have a designated meeting place that they will know where to go to.)</li><li><b>Permanent marker, paper, duct tape </b>and <b>current photos of family members and pets </b>for re-identification purposes</li><li><b>Disposable camera</b></li><li><b>Sleeping Bag or blanket</b></li><li><b>Money- </b>cash in small denominations and quarters for phone calls (if you can find a pay phone anymore)</li><li><b>Extra prescription eye glasses, contacts, hearing aids </b>or other personal items</li><li><b>Special needs items- </b>&nbsp;for children, seniors, disabled people or pets</li></ul><div>In addition to your grab bags, you should make a <b>'grab list'</b>. These are all the things you would want to take with you if you had time and room to bring them with you. What are the things you would want to have with you if you were never able to come back?&nbsp;</div><div><br /></div><div>For me that would be my<b> scrapbooks, family histories and&nbsp;genealogy, family keepsakes and jewelry, ect. </b>These are also the first things I would grab out of my house if it was on fire after I made sure my family was safe.</div><div><br /></div><div>One last thing.&nbsp;</div><div><br /></div><div>The last thing you would want to worry about was having to stop in a huge line of other unprepared people filling up their cars on their way out of town. <b>Always keep your car's gas take half full.&nbsp;</b></div><div><br /></div><div>I am horrible at this, but I have a new goal to be better.</div><div><br /></div><div>I would love to hear of any ideas you may have or of items I have missed that would be a great addition to my grab bags.&nbsp;</div><div><br /></div><div><br /></div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/pNLp2WfKgG0" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/09/evacuation-grab-bag.htmltag:blogger.com,1999:blog-9156868846923164998.post-80030632429009221842011-08-18T11:57:00.000-06:002011-09-19T12:42:47.215-06:00Cooking From Your Garden - Lowfat Version of Peaches n Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xSzWJ4HJJOk/Tnd-VPR2owI/AAAAAAAAAP4/UCguILWkk8Q/s1600/Lowfat+Peaches+n+Cream+-+Provident+Princess.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-xSzWJ4HJJOk/Tnd-VPR2owI/AAAAAAAAAP4/UCguILWkk8Q/s400/Lowfat+Peaches+n+Cream+-+Provident+Princess.JPG" width="400" /></a></div><br />I never thought the day would come when I would be getting cooking tips from my little sister. But she can grill kebabs to perfection and she is the one who came up with this little gem I am going to share with you today.<br /><br />One of the things I love most about summer is the abundance of delicious fruit.<br /><br />Strawberries and peaches are my favorite and there is nothing I love more than Peaches and Cream.<br /><br />However, like most yummy desserts, this one is usually full of sugar and fat.<br /><br />Then, enter my little sister.<br /><br />I was over at my parents house while she was there with a friend. She was chopping up strawberries in such a way &nbsp;I knew it could only be intended for one thing.&nbsp;Strawberries and Cream.<br /><br />So of course I offered my services to eat any she may have left over. But then she told me she was making a <b>low-fat alternative to strawberries and cream</b>. And adding yogurt to them.<br /><br />"Eeww no thanks" I said feeling like she was about to ruin one of my comfort food staples.<br /><br />But then my&nbsp;curiosity&nbsp;got the better of me and I tried a bite.<br /><br />&nbsp;Divine! It was so good.<br /><br />So of course I had to come home and share it with you.<br /><br />Here is my low-fat version of <b>Peaches n Cream</b><br /><b><br /></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8YkSGfRq23A/Tnd-QNr4LcI/AAAAAAAAAP0/u4jUUQDKbU8/s1600/Lowfat+Peaches+n+Cream+-+Provident+Princess+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-8YkSGfRq23A/Tnd-QNr4LcI/AAAAAAAAAP0/u4jUUQDKbU8/s400/Lowfat+Peaches+n+Cream+-+Provident+Princess+%25283%2529.JPG" width="400" /></a></div>Chop up a peach. You don't want the pieces too big. Cut them small enough to have 2-3 in one spoonful. That way they will be covered all over better with the 'cream sauce'.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rkWRIXI29VA/Tnd-eLDaBBI/AAAAAAAAAQA/2Z7sEPZqi9M/s1600/Lowfat+Peaches+n+Cream+-+Provident+Princess+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-rkWRIXI29VA/Tnd-eLDaBBI/AAAAAAAAAQA/2Z7sEPZqi9M/s320/Lowfat+Peaches+n+Cream+-+Provident+Princess+%25282%2529.JPG" width="212" /></a></div><div class="separator" style="clear: both; text-align: left;">Spoon 1-2 Tbls per peach of vanilla yogurt into a bowl. This is what makes it creamy and sweet. Don't use unflavored yogurt. You would just have to add sweetener anyway to make it taste good.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jcswC6Agu2w/Tnd-Z1klhjI/AAAAAAAAAP8/5CsjSrqjkOA/s1600/Lowfat+Peaches+n+Cream+-+Provident+Princess+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-jcswC6Agu2w/Tnd-Z1klhjI/AAAAAAAAAP8/5CsjSrqjkOA/s320/Lowfat+Peaches+n+Cream+-+Provident+Princess+%25281%2529.JPG" width="212" /></a></div><div class="separator" style="clear: both; text-align: left;">Pour about 1/4 cup of milk per peach into the same bowl. Stir to combine.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rEcE2FXnrxE/TneBa7em_fI/AAAAAAAAAQE/oRL7pF6LeOk/s1600/Lowfat+Peaches+n+Cream+-+Provident+Princess+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-rEcE2FXnrxE/TneBa7em_fI/AAAAAAAAAQE/oRL7pF6LeOk/s400/Lowfat+Peaches+n+Cream+-+Provident+Princess+%25284%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Add in your peaches, give 'em a good stir to coat and dig in!</div><br />Thanks to my sister for coming up with this idea! I thought it was too good not to share. She also uses it for blueberries and raspberries. So give it a try with your favorite type of fruit.<br /><br />Let me know what you think.<img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/k-GnRDWgjW8" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/09/cooking-from-your-garden-lowfat-version.htmltag:blogger.com,1999:blog-9156868846923164998.post-83782259956418792792011-08-10T10:48:00.000-06:002011-09-19T11:58:14.641-06:00Using Your Food Storage - Bulgar Wheat<div class="separator" style="clear: both; text-align: left;">The number one question people have regarding long-term food storage is "what do I do with it?"</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RX9dJ2-9WAc/Tef36eI_AaI/AAAAAAAAAOg/qrthdrvsMsg/s1600/DSC_0456crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-RX9dJ2-9WAc/Tef36eI_AaI/AAAAAAAAAOg/qrthdrvsMsg/s320/DSC_0456crop.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">This is <b>bulgar wheat</b>.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bulgar is one of the earliest forms of processed wheat. It originates from the&nbsp;Middle East and is still used&nbsp;prevalently over there.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bulgar wheat is made by soaking, cooking, drying then crushing&nbsp;wheat kernels&nbsp;into small pieces.&nbsp;It is not cracked wheat. That is something else.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bulgar looks kind of like couscous but&nbsp;has the same nutritive value as whole wheat.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It has 151 calories, 0g of fat, 34g of carbs, 8g of fiber and 6 grams of protein in every cup. It is also rich in B-vitamins, phosphorous, maganese, iron and calcium as well as a good source of folic acid which is essential for women to have while pregnant.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Bulgar is a perfect long-term food storage item due to its high nutritional benefits and easy storage and preparation. Since it is already precooked, bulgur can be cooked like rice or soaked in water and eaten cold making it an easy food to eat if you are without power.&nbsp;</div><div><br /></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">One of the biggest problems people have with their food storage is not knowing what to do with it once they need it. They buy a big bucket of wheat and hope they will never need it or plan to figure out what to do with it when the time comes. That is a big mistake.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br /></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">In an emergency situation, stress is already going to be high and it would only add to it trying to figure out how to make dinner for your family with unknown ingredients. Also, if you start now, you can add your food storage items to foods you already eat to incorporate them smoothly into your diet. Some people especially children find it hard on their systems to start eating a lot of whole grains if they aren't used to it. So unlike other grains in your food storage, bulgar is easier to&nbsp;digest because it is already precooked. It also resists mold contamination and insect attacks as well as does not absorb radiation.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bulgar wheat is nutty tasting and extremely versatile. It is usually used like rice or pasta but&nbsp;can be used in breads, salads, casseroles, stew, desserts or served as a side dish. It is also great&nbsp;as a meat extender or meat substitute in vegetarian dishes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-l-79Wr2YBuM/TdLFSQ4iICI/AAAAAAAAAOc/yf-6rpGWz00/s1600/blue5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-l-79Wr2YBuM/TdLFSQ4iICI/AAAAAAAAAOc/yf-6rpGWz00/s320/blue5.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: left;">Today I used it in my Sloppy Joes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I just made my regular Sloppy Joe recipe but put in an equal amount of ground beef to cooked bulgar. It turned out awesome. This is one of my favorite things. And in fact I was kind of in a hurry so I just dumped in a bottle of my canned ground beef so I didn't even have to worry about chopping onions or cooking and draining the ground beef first. It was super fast.</div></div><br /><div class="MsoNormal"><b><br /></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/nGQdZg_-B0I" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/09/using-your-food-storage-bulgar-wheat.htmltag:blogger.com,1999:blog-9156868846923164998.post-78024097993159671632011-08-04T11:37:00.000-06:002011-09-19T10:52:39.478-06:00First Aid Kit<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-D_AbQl-l3x0/Tndy1oUUz1I/AAAAAAAAAPw/jwzOnTkd9gI/s1600/First+Aid+Kit-+Provident+Princess.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-D_AbQl-l3x0/Tndy1oUUz1I/AAAAAAAAAPw/jwzOnTkd9gI/s320/First+Aid+Kit-+Provident+Princess.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: x-small;">My First Aid Kit &nbsp; &nbsp;&nbsp;</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: x-small;"><br /></span></b></div>If there is an emergency/ disaster in your area, chances are high that your emergency response resources are going to be overwhelmed and you will have to fend for yourself. Preparing for that likelihood is a great idea.<br /><b><br /></b><br /><b>Take a First Aid and CPR class-</b>I think this would be the most helpful thing you could do in your first aid preparedness.&nbsp;Not only will you be able to preform under pressure with confidence but you will be able to handle your family's everyday emergencies too. I just found out that my city offers free CPR and First Aid Certification to its residents. I am definitely going to take advantage of this resource. Contact your local fire department and ask if they have anything similar.<br /><br />Knowing how to care for injuries is one thing but you need to have the supplies on hand to do so as well.<br /><br />Here are some ideas that you might want to include.<br /><br /><b>First Aid Kit</b><br />Sterile adhesive bandages in assorted sizes<br />2-inch and 4-inch sterile gauze pads (4-6 each)<br />Hypo-allergenic adhesive tape<br />40-inch triangular bandages (3 rolls)<br />2-inch and 3-inch sterile roller bandages (3 rolls)<br />Scissors and tweezers<br />Epi pen- if allergic to bee stings<br />Sewing needles or sewing kit<br />Moistened towelettes/wet wipes<br />Antiseptic soap<br />Antiseptic solution- iodine compounds<br />Antibiotic ointment (neosporin)<br />Thermometer<br />Tongue depressors (2)<br />Tube of vaseline or lubricant<br />Safety pins in assorted sizes<br />Cleaning agent/soap<br /><b>Latex gloves</b> (2 pairs)- non latex too in case of allergies- it will be extremely important to create a fluid barrier between you and any victims you might help treat especially if they are outside of your family.<br />Sunscreen<br />Insect repellent<br />Caladryl or generic equivalent<br /><b>First Aid manual</b><br />Rubbing alcohol<br />Cotton balls<br />Heavy string<br />Splinting material<br /><b>Prescription medications</b>- with a schedule of names, dosage amounts and frequency. (one of the problems facing aid workers in Japan right now is that the tsunami victims don't remember the names or dosage amounts of their prescription drugs)<br /><b>Non-prescription drugs</b><br />Aspirin and non-aspirin pain reliever<br />Anti-diarrhea medication<br />Antacid (for stomach upset)<br />Laxative<br /><b>Iodine pills</b>- taking iodine pills can help prevent the&nbsp;absorption&nbsp;of radiation so in the event of a nuclear disaster (terrorism, war or like Japan's nuclear power plants) you can take those to help keep your family safe<br />Activated charcoal (use if advised by the Poison Control Center)<br /><br />The biggest first aid injury you will probably face will be bleeding. Knowing how to stop or slow major bleeding is probably the most beneficial thing you could learn.<br />On a very basic level, if someone is bleeding profusely you can try to control it using these methods:<br /><br /><ul><li>bandage the injury very tightly (not&nbsp;tourniquet&nbsp;tight though).</li><li>if they bleed through that bandage, wrap around another one</li><li>if still bleeding, elevate injury above the heart</li><li>if elevation doesn't help, put pressure on the nearest pressure point. (There are pressure pints located under the knee, inside thigh/groin area, right above the&nbsp;bicep&nbsp;in the arm pit, ect)</li><li>If none of these work then use a tourniquet. A tourniquet is your last option. Once you put it on you can't take it off and they will most likely end up losing that limb. At this point though it would be&nbsp;preferable&nbsp;to lose the limb because if you don't stop the bleeding they will have lost so much blood that they will end up dying without the tourniquet.</li></ul><div>Well on that happy note, I'd love to hear of some things you think are essentials to have if your first aid kit.&nbsp;</div><div><br /></div><div>And, remember to make smaller versions of this kit to go in every car and each family member's disaster supplies grab bag if they need to evacuate.</div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/kapKLTitgTo" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com1http://provident-princess.blogspot.com/2011/03/first-aid-kit.htmltag:blogger.com,1999:blog-9156868846923164998.post-60585611767229252462011-07-27T12:44:00.000-06:002011-09-20T12:56:46.109-06:00Charcoal - Fuel Storage<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-s2GxH8vDi5E/Tnjc_QRUvBI/AAAAAAAAAQo/xUMDrNAPquI/s1600/Charcoal-+Emergency+Preparedness+Fuel+Storage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-s2GxH8vDi5E/Tnjc_QRUvBI/AAAAAAAAAQo/xUMDrNAPquI/s320/Charcoal-+Emergency+Preparedness+Fuel+Storage.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 11px; line-height: 14px;"><b>I picked up these bags of Charcoal BOGO for $7.50&nbsp;</b></span></span><br /><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 11px; line-height: 14px;"><b><br /></b></span></span></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana;">Charcoal is a perfect emergency preparedness fuel to store. It will keep for a very long time and is one of the least expensive options that a family can store per BTU. (British Thermal Unit- a way of measuring thermal energy.) My family has a gas grill that we plan on using in an emergency situation. But if we run out of gas or something happens to the grill during the disaster, charcoal will be a nice backup fuel.</span></div></div><div style="text-align: left;"><span class="apple-style-span"><span class="Apple-style-span" style="color: #333333; font-family: Verdana;"><br /></span></span><br /><span class="apple-style-span"><span class="Apple-style-span" style="color: #333333; font-family: Verdana;">When storing charcoal you will want to dump it out of the paper bags it comes in and store it in an airtight container because it has a tendency of absorbing moisture. I've seen a lot of people use metal garbage cans. The metal lid on the garbage can could come in handy too as a place to start your charcoals if you didn't have a grill. (You would then place them into whatever you were going to use to bake in. More on that in another post.)</span></span></div><div style="text-align: left;"><span class="apple-style-span"><span class="Apple-style-span" style="color: #333333; font-family: Verdana;"><br /></span></span></div><div style="text-align: left;"><span class="apple-style-span"><span class="Apple-style-span" style="color: #333333; font-family: Verdana;"></span></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: #333333; font-family: Verdana;">The nice thing about charcoal is that there isn't too much estimating when it comes to cooking temperatures and times from your normal recipes. Each charcoal briquette supplies about 40 degrees of temperature. So if you needed to back something at 400 degrees you would use 10 briquettes. If you needed 325 degrees you would use about 8.</span><span style="color: black; font-family: Verdana;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: #333333; font-family: Verdana;">Charcoal is great because the coals stay hot for a long time and if you bury them you could always have a starter so you wouldn't need to waste your matches.</span><span style="color: black; font-family: Verdana;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: #333333; font-family: Verdana;">Although charcoal emits almost no smoke do not be led into thinking that you could use them for indoor heating. When charcoal burns it requires a ton of oxygen which helping it produce huge amounts of carbon monoxide which can be deadly in an enclosed area.</span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: #333333; font-family: Verdana;"><br /></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: #333333; font-family: Verdana;"></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><b><u><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #333333; font-family: Verdana;">Tips:</span></u></b><span style="color: black; font-family: Verdana;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><b><span style="color: #333333; font-family: Verdana;">*</span></b><span style="color: #333333;"><span class="Apple-style-span" style="font-family: Verdana;">You can make your own charco</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">al from wood</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />*Charcoal can be used to purify water<br />*You may want to store lighter fluid or newspaper to help in ignite it later. <br />* Don't place charcoal on cement to cook, it will make your concrete crack<br />* Stock up for great prices at the end of summer sales</span></div><br /><br /><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 14px;"><span class="Apple-style-span" style="color: #444444; font-family: 'Lucida Grande', 'Trebuchet MS', Helvetica, Arial, sans-serif; line-height: 18px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><br /><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 14px;"><br /></span><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/mh4gFv70h-g" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/09/charcoal-fuel-storage.htmltag:blogger.com,1999:blog-9156868846923164998.post-13624401987543577962011-07-22T12:00:00.000-06:002011-07-21T21:17:07.453-06:00Provident Living Spotlight- What To Do With Left-Over Rice<div class="separator" style="clear: both; text-align: left;"><b><u>Rice and Raisins</u></b></div><div class="separator" style="clear: both; text-align: left;">You are all in for a treat.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am about to share the yummiest breakfast recipe in the whole world. It is warm, chewy and sweet. Total comfort food. And it is super fast to make.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">My mom would make this for us whenever she had too much left-over rice.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I make too much left-over rice just so I can make this the next day.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you have ever had rice pudding, it is like that, only for breakfast. Who wouldn't love dessert for breakfast? Yum! I can't wait.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vFI0hdFpeeY/TijgRLzZffI/AAAAAAAAAO4/vpi2BDXl_l8/s1600/DSC_0550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-vFI0hdFpeeY/TijgRLzZffI/AAAAAAAAAO4/vpi2BDXl_l8/s320/DSC_0550.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: left;">Grab your left over rice. 4-5 cups is best. It is just right for the amount of evaporated milk you get in 1 can but you can make it with any amount by just decreasing the milk. I had 5 cups so that is what I used. Dump it in a stock pot or large sauce pan.</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--nGGXU_d8HA/Tijf-FUeuQI/AAAAAAAAAO0/AEOJtyg5cxg/s1600/DSC_0555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/--nGGXU_d8HA/Tijf-FUeuQI/AAAAAAAAAO0/AEOJtyg5cxg/s320/DSC_0555.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: left;">Turn your stove on medium-low. Open a can of evaporated milk and dump it over your rice. You can use regular milk here if you want but the evaporated milk justs adds better flavor and creaminess.</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ht4jLt4Y7S4/TijgWnWdtKI/AAAAAAAAAO8/MKXXGrymntQ/s1600/DSC_0560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-Ht4jLt4Y7S4/TijgWnWdtKI/AAAAAAAAAO8/MKXXGrymntQ/s320/DSC_0560.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Stir your rice and milk mixture. The rice will start absorbing the milk. You just want to heat everything through, nothing needs to cook. As you can see there isn't a lot of standing liquid. You want the rice to get thick. Like the consistency of&nbsp;porridge.&nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xMQ8ApwleRQ/TijgcXBg-kI/AAAAAAAAAPA/srbhGsfoYWw/s1600/DSC_0561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-xMQ8ApwleRQ/TijgcXBg-kI/AAAAAAAAAPA/srbhGsfoYWw/s320/DSC_0561.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Next, add some brown sugar. I use dark brown, the flavor is better. Scoop about 1 Tbls per cup of rice. If you want it sweeter you can always add more to taste. Remember that the raisins will add some sweetness too so you won't want to add too much. Stir. The rice should start looking a little golden.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add 1/2 tsp-1 tsp cinnamon. I usually end up right around 3/4tsp. Stir.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1xhULRFaClE/TijhhJkOxVI/AAAAAAAAAPE/YZ3hzmAKI2g/s1600/DSC_0563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-1xhULRFaClE/TijhhJkOxVI/AAAAAAAAAPE/YZ3hzmAKI2g/s320/DSC_0563.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Now you can either add 1/3-1/2 cup of raisins to the mixture and heat through. Or if you have picky eaters you can have each person sprinkle however many they want on top of their own serving. Or none. I like to have about 1 raisin per bite. That way you have all the textures and flavors together.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is a great way to use the raisins that are left at the bottom of a bag. You know the ones that are a little dried out and no longer look appealing.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">K, are you drooling yet?</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">&nbsp;Just pour a little regular milk over everything, like how you would eat oatmeal, before digging in. For some reason I like the warm rice and raisins with the cold milk taste.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy!&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If for some reason you don't devour the whole pan for breakfast and you happen to have left-overs, it is great straight out of the fridge too.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you were living exclusively off your food storage can you imagine how tired you would be of oatmeal? This would be a nice little treat for everyone just to change things up a little. Plus, rice is a lot easier for little bodies to digest than most grains.</div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/ii_Qa-LgxjA" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com2http://provident-princess.blogspot.com/2011/07/provident-living-spotlight-what-to-do.htmltag:blogger.com,1999:blog-9156868846923164998.post-2993196799933806702011-07-14T09:16:00.000-06:002011-09-21T10:38:12.188-06:00Personal Information Sheet<br />There is a city in my state that has instituted the Vial of Life program with the mission of making their citizens and city more disaster resilient. One of the free resources offered is a personal information sheet you can fill out that lists personal info, emergency contacts, medical information and history as well as medications currently being taken along with the reasons and dosages needed.<br /><br />I think this sheet would be great for everyone to fill out and its nice that you only have to fill in the blanks instead of coming up with all the information yourself. This would be useful to stick in your disaster supplies grab bag or even have at home particularly for those who are homebound, living&nbsp;alone, or with special medical needs, in a place where it can be&nbsp;easily located by 911 responders in the event of an emergency. having this information available&nbsp;could help save your life.<br /><br />You can print the sheet <a href="http://www.wvc-ut.gov/DocumentView.aspx?DID=1416">here</a>.<br /><br /><br /><b><u>Tips for completing the personal information sheet:</u></b><br />The back of the sheet can be used when extra space is needed to complete any section. &nbsp;Place an<br />asterisk (*) in the appropriate section to draw attention to the back of the sheet.<br /><br /><b>Personal Information:</b><br />Complete as thoroughly as possible. <br />If more space is needed, place an asterisk (*) in the section to refer the reader to the back of the form.<br /><b>Medical History:</b><br />Check off any medical conditions you have or may have had. &nbsp;If you would like to provide speciﬁ c<br />information on a condition, use an asterisk (*) instead of a check mark, then elaborate in the “Other<br />Medical Problems...” section, or on the backside of the form.<br />If you have suffered a stroke, “related deﬁ cit” refers to any impairment now suffered as a result (for<br />example, weakness on left side). <br />Also list any allergies to medications or check “none” if there are no known allergies.<br /><b>Medications Taken:</b><br />Note the location where medications are stored (for example, bathroom medicine cabinet). <br />List all prescription and non-prescription drugs currently being taken. <br />As an alternative to handwriting this section, call your pharmacist or physician for a printout of current<br />medications and attach the printout to the information sheet. <br />REMEMBER, update this section as prescriptions change!<br />Other Emergency Information / Instructions:<br />Use this section to record any other pertinent information which might be useful to 911 responders.<br /><br />If you'd like to check out the rest of the site click <a href="http://www.wvc-ut.gov/index.aspx?NID=644">here.</a><br /><br /><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/pPkqV1y1GHg" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/07/personal-information-sheet.htmltag:blogger.com,1999:blog-9156868846923164998.post-35411995433179951072011-07-08T09:25:00.000-06:002011-09-21T10:00:15.229-06:00Emergency Sources of WaterWater = Life<br /><div><br /></div><div>If you were only able to store one thing for emergency preparedness it should be water.</div><div><br /></div><div>The human body can only survive a little while without water. It could be only a few hours to a few days depending on the conditions and physical activity of the person. With just water but no food a person can last weeks.</div><div><br /></div><div>The general rule of thumb is one gallon of water per person per day. Pregnant and nursing women, children and ill people require more. So take the amount of days you want to be prepared for times by the number of people you are planing for. Keep in mind that this is the bare minimum. That means there will just be water for drinking and cooking, none for cleaning and washing or sanitation.</div><div><br /></div><div>&nbsp;I think you should aim for <b>at least</b> 1 week&nbsp;but strongly recommend&nbsp;&nbsp;2 weeks. Storing water beyond that become unpractical so you should have a plan for obtaining and purifying water from your home an surroundings.</div><div><br /></div><div>Although you shouldn't rely on these exclusively as your water storage there are actually quite a few hidden sources of water in and around your house you could tap into if you found during a disaster that you went through your water supply too quickly or that help wasn't coming after 2 weeks.<br /><br /><b>Melted ice cubes or juice from cans of fruit and vegetable</b><br /><b>Pipes:</b>&nbsp;If water has been interrpted to your house, turn off the main water valve. Turn on a faucet from the highest level of the house to let in air and save the water that comes out from the lowest faucet.<br /><b>Water heaters:</b> These should be drained periodically to release any accumulated sediment so the full capacity of water is available. Turn off the electricity and gas to the water heater. Open the drain at the bottom, turn off the water intake valve and turn on a hot water faucet.<br /><b>Waterbeds:</b> This water is good for washing, not drinking (the plastic is treated with pesticides to inhibit algae). Do not use bleach to purify this water<br /><b>Back of toilet:</b> (unless cleaners are used in the back) This water needs to be purified before use. Do not use water from the bowl of the toilet.<br /><b>Streams, rivers, running water, ponds and lakes:</b> These need to be purified before use<br /><b>Groundwater: </b>Dig a hole ina damp or muddy area. soak a cloth in the mud and wring out the water into a container. purify before use<br /><b>Natural springs</b><br /><b>Rainwater:</b> purfiy befoe use.</div><img src="http://feeds.feedburner.com/~r/blogspot/ltofk/~4/Ux5q8EXwq_Y" height="1" width="1" alt=""/>The Provident Princesshttp://www.blogger.com/profile/07478305223536843267noreply@blogger.com0http://provident-princess.blogspot.com/2011/09/emergency-sources-of-water.html